Egg Muffins

1. Break eggs into a bowl and season with salt and pepper

Broccoli, bacon, cheese and chive method:

2. Steam broccoli for 5-6 minutes, refresh and dice into small pieces
3. Crisp bacon in a frying pan and drain excess oil
4. Half fill muffin tray with broccoli, bacon, cheese and chives
5. Top with egg mix until 90% full, do not overfill

Chorizo, red onion, kale and Grana Padano method:

1. Dry fry chorizo until crispy, add diced red onion and cook until slightly softened
2. Blanch curly kale, refresh and shred
3. Half fill muffin tray with chorizo, red onion, kale and grated Grano Padano
4. Top with egg mix until 90% full, do not overfill

Spinach, tomato and goat’s cheese method:

1. Wilt spinach and drain tomatoes of oil and cut into smaller pieces
2. Trim and cut spring onion on an angle
3. Diced goat’s cheese
4. Add spinach, tomato, goat’s cheese and spring onion to muffin tin about half full
5. Top with egg mix until 90% full, do not overfill

Bake in a pre-heated oven set to 180°C/GM4 for 20-25 minutes, remove from oven and allow to cool slightly before running a knife along the outer edge to release each muffin. Serve immediately or store in a fridge for up to 48 hours.

Top tip: Make in bulk and freeze for use at a later date