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!
- SERVES
4 - PREP
5 minutes - COOK
30-35 minutes
Ingredients
- 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
Method
-
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.
