Ham and egg muffins
These delicious ‘muffins’ make a perfect breakfast treat, and the whole family will love them. Great for popping in lunch boxes too!
- 150g small chestnut mushrooms
- 60g lean smoked ham, visible fat removed
- 2 spring onions
- Low-calorie cooking spray
- 4 large eggs
- 25ml skimmed milk
- Salt and freshly ground black pepper
Preheat your oven to 200°C/fan 180°C/gas 5. Prepare your ingredients: quarter the mushrooms; dice the ham; trim and finely chop the spring onions.
Spray a non-stick frying pan with low-calorie cooking spray and cook the mushrooms for 10 minutes until golden. Mix the mushrooms, ham and onion together. Whisk the eggs and skimmed milk together and season to taste.
Line a muffin tin with 4 paper cases. Spoon the mushroom mixture evenly between the cases and pour in the beaten egg. Bakefor 20-25 minutes, or until slightly risen and golden. Leave to cool slightly for a few minutes before removing from the cases. Serve with baked beans, and tomatoes and mushrooms fried in low-calorie cooking spray.