These are the easiest and quickest muffins you will ever put together. Have them for breakfast, brunch or as a lunchbox snack. Yields 12 muffins.
125g cream cheese, room temperature
5ml salt and a few grindings of black pepper
Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray.
Add the eggs, cream cheese and milk to a mixing bowl and whisk together.
Pour the mixture three-quarter-full in the prepared tin and then fill each with your choice of vegetable.
Bake in the oven for 25 minutes until golden brown.
Allow the muffins to cool for 5 minutes before removing them from the muffin tin.
Serve warm or at room temperature.
cubed cheese like feta or mozzarella
leftover chicken or other meat
One thought on “Egg and Veg Muffins”