Frittata muffins

These handy-sized egg muffins cook quickly and are great for breakfast.

Egg breakfast muffins
SERVES8
TIME TO MAKE-
MEAL TYPELunch
TIME TO MAKE-
MEAL TYPELunch

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Method

  1. Spray muffin tins with oil spray. Preheat oven to 180˚C.
  2. Whisk the eggs and milk in a large bowl to blend well.
  3. Stir in the cheese, corn, tomato, mushroom, spring onion and garlic.
  4. Fill prepared muffin cups with the egg mixture.
  5. Bake for about 8-10 minutes or until the egg mixture puffs and is just set in the centre.
  •  
    Oil for spraying
  • 4 
    eggs
  • 1/3 cup
    lite milk
  • 1/3 cup
    Edam cheese, grated
  • 410 g
    can corn kernels, drained
  • 100 g
    tomato, chopped
  • 1 
    spring onion, chopped
  • 1 cup
    mushroom, chopped
  • 2 cloves
    garlic