Breakfast is such an important meal. In fact, it’s the most important one! So why skip it?
I know soooo many people who skip breakfast, whether it’s because of “being late” or “not knowing what to eat”, which, if is your case, I think I can help you with 😉
I’m not a huge fan of eggs. I hate them, no matter how they’re cooked. Scrambled, poached, boiled, EW. The only place where I like eggs is cake. PERIOD.
BUT, my mum decided to make these egg muffins and OF COURSE wanted me to try them, to which I was like NOPE BYE. BUT, after some hard convincing, I tried them, and OHMYGODTHEYAREDELICIOUS.
These are perfect for breakfast, lunch and dinner. ANYWHERE. At school? Perfect. At work? Lunch break has never been more delicious. Watching Spanish soap operas? Don’t even get me started.
200g cheese of your choice
50g melted butter
1 can of sweet corn (about 250g)
Preheat oven to 375 degrees.
In a large glass mixing bowl, combine eggs and milk and whisk well.
Stir in 3/4 of the cheese, corn, salt, and pepper.
Divide mixture evenly among 12 greased muffin cups.
Sprinkle with remaining 1/4 of the cheese and fresh chives.
Bake at 375 degrees for 20 minutes or until centers are set and muffins are beginning to brown.
I really do hope that you give this recipe a try, it’s so tasty! And this comes from a VERY feisty hater of eggs.
Love ya. Cheers, bye x