Egg Muffins … for breakfast, lunch or supper!

These straightforward egg muffins are the proper make-ahead breakfast, or they might be loved for lunch or supper! They’re completely customisable, and can hold within the fridge for as much as three days. Every of the filling choices is sufficient to make eight egg muffins, so choose your favorite. 

For the egg muffins

6 giant free-range eggs
1 tbsp cream, or full-fat milk
freshly floor sea salt and black pepper
1 tsp olive oil, for greasing

For the mushroom and spinach filling

1 tsp olive oil
4 giant chestnut mushrooms, peeled and sliced
2 lumps frozen spinach, defrosted, extra liquid eliminated and roughly chopped

For the kimchi and bacon filling

For the smoked salmon and dill filling

40g/1½oz smoked salmon, thinly sliced
½ tbsp roughly chopped dill

Methodology
1. Preheat the oven to 180C/160C Fan/Fuel 4. Brush 8 holes of a non-stick muffin tin with olive oil.
2. Whisk collectively the eggs, cream and a beneficiant quantity of salt and pepper till mixed.
3. For the mushroom and spinach egg muffins, warmth an extra teaspoon of oil in a small frying pan, set over a medium-high warmth. Fry the mushrooms with a bit of seasoning till smooth and flippantly golden – this could take 3–4 minutes. Add the spinach to the pan and cook dinner for one more minute till heated by.
4. For the kimchi and bacon muffins, set the bacon rashers in a big, chilly, non-stick frying pan over a medium-high warmth. Fry the bacon till crisp on either side, then drain on a bit of kitchen towel. When the bacon is cool sufficient to deal with, minimize it into small items.
5. Stir the filling elements in your muffin of selection into the egg combination and divide evenly between the ready muffin tin holes. Bake the egg muffins for quarter-hour till set, barely golden and puffy. Serve heat or at room temperature.Ideas/Notes