I've made these Oven Breakfast Egg Muffins tons of times before but recently got inspired and you will see a similar recipe on the paleowithmrsp Instagram / food blog. You can change out any of the ingredients for what you have in stock - i.e. replacing cheese with cottage cheese will make these healthier. Have fun exploring different combinations. For more recipes check out MY food blog on www.twobirdsonescone.co.uk
- Pre-heat your oven to 200 degrees celcius. Slice spring onions into little pieces, (I use scissors to make it easier as it cuts straight through all the stringy bits) slice the cherry tomatoes in half, slice up the cooked ham. Cut up the sliced cheese (we had leftover REAL cheese slices from a burger night a few days ago) or go ahead and use grated cheese or cut a block of cheese into about 4 little cubes per muffin.
- Whisk the eggs and egg yolks with a fork in a bowl, add the milk (I used almond but you can use regular dairy milk - out of choice I tend to use skimmed) season with the herbs and salt and pepper. Get your muffin tray (I reccomend a silicone one as they are so much easier to clean and you can just pop your muffin out of them easily) spray with spray oil and then place all your ham, cheese and vegetables into the bottom of the tray. Pour over the egg mixture.
- Place your silicone muffin tray ON TOP of a regular baking tray (this makes it much easier to get in and out of the oven) Bake in the oven for about 25 mins. You will see the edges going brown and when you gently wobble the tray you will see the egg solidified and you'll know it's done. Finally take out of the oven and LET COOL SLIGHTLY before popping out of the cases. These muffins are best enjoyed warm after cooking but you can store them in your fridge for about 3 days and eat them cold.