Breakfast muffins

I always run out of time in the morning to have breakfast.  Of course, I feed everyone else in my house except for myself so these are a great option when you don't have time.  Instead of cooking up an omelette full of vegetables, just take 2 of these out of the fridge and heat in the microwave.  You can add whatever ingredients you like including - grated cheese, leftover rice, bacon, and your vegetables of choice. I added some chicken to keep me full until lunch time.

This is what I'll be eating for breakfast for the next week.

Cheers,
Amanda

Breakfast muffins

• 6 eggs
• 1 cup skim milk (or any milk you prefer)
• salt to taste
• 2  ½ cups finely chopped veges
• 1 cup finely chopped cooked chicken 

1. Preheat oven to 180 degrees.  

2. In a large bowl, add eggs, milk & salt and whisk to combine.

3. Add veges and chicken into the egg mixture and stir to combine.  NOTE: I used capsicum, shallots, mushrooms, broccoli & corn.

Finely chopped veges

Chopped chicken

4. Grease a muffin tin or use paper cases to line the cups.  Scoop the mixture into each cup and pour over remaining egg mixture.

5. Bake in preheated oven for 25 mins or until golden and cooked through.  The tops will be firm to touch when they are ready.  Eat warm or cold - YUM!!

Can be kept covered, in the fridge for up to 4 days.