Scrambled Egg Muffin Cups
Golden muffin cups piled onto a board with hot sourdough toast and a heap of dressed leaves, the cheese still bubbling at the edges and flecks of bacon and tomato peeking through each one.
Ingredients
Serves 4- 8eggs
- 60 mlmilk
- 80 gcheddar, grated
- 4rashers bacon, about 100 g raw weight
- 4cherry tomatoes, quartered
- 2spring onions, sliced
- 1 tbspbutter, for greasing
- Fine salt and black pepper
- 4slices sourdough, about 200 g (optional)
- 200 gmixed leaf salad (optional)
Method
- Fry the bacon in a dry pan for 6–8 minutes until cooked and crisp, then finely chop. Heat the oven to 180°C/160°C fan. Grease a 12-hole muffin tin generously with softened butter, working it into every corner and up the sides; egg sticks to bare metal, and a half-set muffin tearing in two is a sad start to the morning.
- Whisk the eggs and milk until combined and frothy. Add black pepper and only a little salt, as the bacon and cheese are already salty.
- Divide the chopped bacon, quartered cherry tomatoes and sliced spring onions between the 12 holes, distributing them evenly so every cup gets a bit of everything.
- Pour the egg mixture over the fillings, filling each hole about three-quarters full; they puff as they bake and you want room for the rise. Scatter the grated cheddar over the tops.
- Bake for 18–20 minutes until puffed, golden at the edges and set in the centres without liquid egg.
- Let them rest in the tin for 2–3 minutes, then ease them out with a small palette knife around the edge of each cup.
- Divide the 12 muffin cups between four plates, three each. Serve with the optional toasted sourdough and mixed leaves if using.
Per serving
- kcal
- 349
- protein
- 25.1g
- fibre
- 0.3g
- carbs
- 2.6g
- fat
- 26.1g
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