March 19th, 2021
Sometimes it’s tough to get to eat breakfast before work and school, and sometimes we leave the house without even eating anything. These Mini Omelette Muffins are great for a quick breakfast on the go. They can be made the night before and will last 2-3 days in the fridge. At the very least, they are a good source of protein and calcium, and a great way for the whole family to start the day.
The excellent thing about this recipe is you can add any ingredients you like, pepper, onion, mushroom, spinach, corn, carrot, ham, spring onion etc. The essential ingredients are 6 eggs and 100 grams of cheese; as long as you’ve got eggs and cheese you’ll be fine!
When we made these today in our Yr9 Food Tech class we used silicone cases (you can get these from the Pound Shop, a packet of 6 costs £1). These silicone cases will make sure the egg doesn’t stick to your baking tin and the omelette muffins slip easily from the silicone cases.
PS – Not just for breakfast, add a salad or some other veggies and these are a good lunch or dinner.
Ingredients: (makes 12 muffins)
• 6 eggs
• 100 grams of cheese, grated
• 1 onion
• 1 pepper
• 3 small potatoes
• 100 grams of frozen spinach, defrosted (or fresh spinach, chopped)
• 100 grams of frozen corn, defrosted
• Salt and Pepper
1 .Preheat the oven to 180 degrees (gas mark 4)
- Crack the eggs into a jug and use a fork to whisk well, add salt and pepper.
- Chop the potatoes into small pieces and boil in a saucepan of water for about 5 minutes, then drain in a colander.
- Peel and slice the onion into small pieces.
- Wash, deseed and slice the pepper into small pieces.
- Put a little bit of oil in a frying pan and gently fry the onion, pepper and boiled potato until the onion and pepper are soft and the potato has started to brown.
- Grate the cheese.
- Put the silicone muffin cases in the muffin tin.
- Distribute the ingredients evenly between the 12 silicone cases, then top with the whisked egg.
- Bake in the oven for 15 to 20 minutes.