Monday, October 15, 2018

Mini Ham and Egg Muffins

As the kids have moved into toddlerhood, I am on the constant lookout for snacks to serve them. I really don't mean anything ultra healthy but just not one laden with too much sugar. Something they will enjoy which adds nourishment and fills their little tummies.

Enter this Mini Ham and Egg Muffins. A very short list of ingredients, a short cooking time and most of all a hit with the kids.

I halved the original recipe. So my post makes about 12 muffins. The original recipe from the original site makes 24 muffins.

The original recipe calls for bacon. To me, using ham is easier as there is no pre-frying/baking involved. Also, I don't add any salt as the ham and cheese itself will add a slight saltiness to the muffins. All you need to make sure is that you have eggs, ham, cheese and  milk + a small muffin tray.

Mini Ham & Egg Muffins

Original Post by Blackberry Babe
Makes: 12 pieces

4 eggs beaten
30ml milk
Grated cheddar cheese  (grate half a block and use from there- the other half can be stored in freezer)
3 slices of ham cut small

Step 1
Grease the mini muffin pan. Preheat the oven to 170C.

Step 2
Whip eggs and add milk.

Step 3
In the muffin pan, layer the grated cheese and ham until slightly less than half full. Then pour in the egg mixture till 3/4 full.

Step 4
Bake for 10-12 minutes. Please check after 8 minutes or so. Different ovens have different cooking times. Mine cooked by 10 minutes. Insert a toothpick and ensure no liquid remains.

Let it cool for a bit in the pan and take out.

You can freeze these fellas for up to 3 months and up to 3 days best if in fridge.
You can use bacon instead and follow the original recipe.
You can add some grated carrots or even some chopped mushrooms to the mix.

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