BACON & EGG BREAKFAST MUFFINS

This is a recipe from a supermarket magazine that I have slightly adapted. It is a good way to introduce vegetables to young kids, and excellent to put in the lunch box. I have frozen some of the muffins and then I reheat them in the microwave when defrosted. They are yummy and enjoyed by both kids and adults as well. It could go extremely well next to a green or mixed salad. They were delish!

Ingredients

3 short-cut bacon rashers, chopped

50g cup mushrooms, thinly sliced

2 cloves garlic, minced

small handful Italian parsley, chopped

3 Tbsp dry sherry
1 cup finely chopped broccoli
60g baby spinach leaves, shredded
8 free range eggs
1/4 cup (60ml) milk
1/2 cup (60g) grated cheddar

Method

Preheat oven to 180°C. Put muffin cases in a 1/3-cup (80ml) 12 holes non-stick muffin pan.

Heat a non-stick frying pan over high heat. Add bacon and mushroom. Cook, stirring, for 2 mins or until light golden. Add the garlic and parsley and cook a further 1 minute. Pour in the sherry and cook until the liquid has evaporated.

Add the broccoli and cook, stirring, for 2 minutes or until just tender.

Add the spinach.

Mix well with the rest of the ingredients and cook for about a minute, or until wilted.

Divide bacon mixture and spinach evenly among prepared holes. 

Whisk eggs and milk in a large bowl. Season. 

Add the grated cheddar and mix well.

Pour egg mixture over bacon mixture.

Bake for 15-20 mins or until just set. 

Set aside to cool slightly before serving.

Makes 12 muffins