These breakfast muffins are really easy to whip up and then store in the fridge for either a quick breakfast or snack. They are good both hot and cold and the fillings are totally customisable.
I miss bacon. I have Singaporean based bacon issues. I have two bacon issues with Singapore. The first being that the main type of bacon available is American style bacon. It’s not smoked and kind of watery. It’s also mostly rasher bacon, so it’s really fatty and needs to be cooked for a long time. There is some smoked back-bacon available, but it is expensive and still watery and nowhere near to the type of bacon I’m used to from Australia. The last time I had proper bacon was in April…and that was in Australia! It’s been even longer for poor Key. He has travelled more than me in the past few months but mainly to other Asian countries and to America where, unsurprisingly, they have American style bacon.
My second bacon issue is that at a lot of fast food places (like a certain golden arched establishment) don’t sell pork at all. It’s replaced with turkey bacon so that it can be halal. Now I can understand why this is so important in a country where there is a high Muslim population, but I say, if it’s not proper bacon – don’t bother! Bacon and eggs is not bacon and eggs if the ‘bacon’ is a piece of dry, artificial smoky flavoured turkey.
Ok, first-world-bacon-problem rant over. Clearly my lack of bacon intake has made me cranky. I was lucky enough to get a close-to-bacon hit with the lean smoked ham that I got to make these muffins.
Make sure you use a non-stick tray but you will still need to grease it with either margarine, butter or oil. You don’t want those eggies to stick.
I wanted something simple and super healthy for our brekky, but add some cheese if you want. The fillings are totally customisable, some leftover cooked chicken, canned corn kernels and finely chopped red onion would be yummy too.
I love how you can see the yolk in each one. Also, why are egg yolks such varied sizes in one pack of eggs?
Use a palette knife or small spatula to help you get each egg muffin out of the tin
Eggy Breakfast Muffins
Ingredients – Makes 12 muffins
- 12 cherry tomatoes, halved
- 70g smoked ham, sliced thinly into short strips
- 2 spring onions, white and some of the green parts thinly sliced
- salt and freshly cracked pepper to season
- 12 eggs
- Preheat your oven to 220°C.
- Grease a non stick, 12 cup muffin tray with either butter, margarine or olive oil
- In each muffin well, evenly place the tomato halves and ham strips then scatter over some spring onion pieces.
- Season this with salt and freshly cracked pepper.
- Crack 1 egg into each muffin well.
- Gently shake and tap the muffin pan to distribute the egg in each muffin well.
- Bake in the oven for 10 minutes.
- After 10 minutes the egg should look mostly cooked but may still be slightly translucent on top. This final part of the egg will cook once the eggs are resting out of the oven.
- Once slightly cooled, remove from the muffin tray and eat hot, or, cool on a rack to refrigerate to eat later.
- The eggy muffins are good cold, but also heat up well in the microwave after refrigeration.