This is one of my favourite recipes to make. You can choose to fill your Breakfast Egg Muffins with whatever you have in the fridge at the time such as vegetables and cheeses, or you could plan a range of your most-loved combinations like I did here. I chose to serve mine with some broccoli stems and beetroot hummus. They’re so easy to take with you as a packed snack to keep you going during the day!
Click here to download your printable recipe here.
Servings - 3
250 - Calories
Time : 18 Minutes
You will need:
Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.