Egg Brunch Muffins (V)
WeaningWorld
April 13, 2021
These brunch muffins are delicious at any time.
No Reviews
Ingredients
Adjust Servings
| 6 Small new Potatoes (Diced) | |
| 4 British Lion eggs | |
| 3 tbsp Milk | |
| ½ Red pepper Deseeded and finally sliced | |
| 50g Frozen peas | |
| 2 tbsp Fresh basil Chopped | |
| 50g Cheddar cheese Grated | |
| 8 Cherry tomatoes Chopped in half |
Directions
1.
Heat
Preheat the oven 180˚C Fan / 400˚ F / Gas 6.
Mark as complete
2.
Boil
Cook the potatoes in boiling water for 15 minutes. Drain, cool and dice.
Mark as complete
3.
Mix
Beat the eggs and milk together in a bowl. Add the diced potatoes, red pepper, peas, Cheddar cheese, tomatoes and basil. Mix together.
Mark as complete
4.
Bake
Spoon the mixture into 8 muffin holes. Bake for around 20 minutes until well risen, golden brown and set in the middle.
Mark as complete
5.
Serve and cool
Leave to cool slightly before removing from the muffin trays. Now pack them into their lunchboxes (that goes for grown-ups too!)
Mark as complete
Notes
Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning Week or any other organisations represented on this platform
Leave a Reply