Sunday, September 7, 2014

Breakfast Muffins

We have a new cook in our canteen at work, so I am getting to try all kinds of new and tasty things. Last week he had some breakfast muffins with the goodness of egg, bacon and baby spinach. Perfect for school lunchboxes. Easily frozen, and even reheated in the microwave for a breakfast on the run (such as the days when we have to be at school by 7.45am for band practice!). 

So, of course, I asked for the recipe. Due to the nature of bulk baking, it had some quantities such as 1kg of flour and other parts of the recipe had zero quantities - such as just "eggs". Hmmmm….so, today I got baking. Thought I'd do a bit of trial and error. Its really good to make this on a Sunday after you have had a big breakky, as it uses already cooked eggs and bacon!


And it worked! Hooray! 


Here is my version (makes about 15 muffins):

INGREDIENTS

3 cups SR flour
4 eggs - lightly whisked
6 shortcut rashers of bacon chopped (use 1 x small packet from the supermarket)
Large handful of baby spinach roughly chopped
1 ½  cups grated cheese (mix of Parmesan and mozzarella or plain old cheddar)
salt & pepper
2 cups milk

METHOD Heat oven to 180 degrees.

Cook the bacon for about 10 mins until cooked. Add the spinach at the end and stir for a couple of minutes until it has wilted.


Put flour, cheese, salt & pepper, scrambled egg and bacon & spinach in a large bowl. Add the milk and stir until just combined.


Fill muffin tins that have been lined with cases with large dollops of the mix - ensuring each muffin hole is full.


Bake for abut 25mins or until browned on top.


Yum. I dare you not to gobble one straight from the oven!


Do you have a quick and easy recipe for breakfast on the run?





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