Versatile food - Breakfast muffins

Being indoors have allowed us an opportunity to cook more and to try out different ways to stretch the groceries (which have become sooo expensive lately). I love versatile food that I can have as a meal, as a snack or as a side. One of the items I have started making to eat, store in the fridge or freeze is the "breakfast muffins". these muffins are easy to make, yummy and are a healthy option to always have in your fridge.

Below are the options that you can use for the muffins depending on what you prefer.

Directions:

1. Preheat oven to 180 degrees Celsius.

2. Spray cooking oil on the 12-cup muffin pan. Or use paper cup liners or use silicon muffin moulds or use foil cup liners

3. In a large bowl; whisk eggs, onions. Season with salt and pepper.

4. In a separate bowl; mix the other ingredients then add the mixture onto the muffin pan. Alternatively fry the ingredients for 2 min first, then add to the muffin pan.

5. Pour the egg mixture onto the muffin pan filling ¾ of the way

6. Bake for 15 – 20 minutes for options without bacon. For options with bacon bake for 20 – 35 minutes.

7. Serve as they are or with your choice of topping (avocado / feta cheese)

8. If you want to freeze them – allow them to cool first them put them on a Ziplock bag and pop them in the freezer for a month or less

Enjoy and do give us feedback on how they came out.

Mandisa & the BSA Team