MICROWAVE EGG PAN RECIPES

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EGG RECIPES | BBC GOOD FOOD



Egg recipes | BBC Good Food image

Make the most of this budget-friendly ingredient with our best ever egg recipes, from quick lunches, to classic Scotch eggs and brilliant breakfast spreads

Provided by Good Food team

Number Of Ingredients 1

EGG MUFFINS RECIPE - BBC FOOD



Egg muffins recipe - BBC Food image

These easy egg muffins are the perfect make-ahead breakfast – they’re totally customisable, and they'll keep in the fridge for up to 3 days. Each of the filling options is enough to make 8 egg muffins, so pick your favourite. For this recipe you’ll need a muffin tin with at least 8 holes.

Provided by Rachel Phipps

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 4

Number Of Ingredients 12

6 large free-range eggs
1 tbsp cream, or full-fat milk
freshly ground sea salt and black pepper
1 tsp olive oil, for greasing
1 tsp olive oil
4 large chestnut mushrooms, peeled and sliced
2 lumps frozen spinach, defrosted, excess liquid removed and roughly chopped
4 rashers unsmoked streaky bacon
60g/2¼oz kimchi, roughly chopped
½ tbsp finely chopped chives
40g/1½oz smoked salmon, thinly sliced
½ tbsp roughly chopped dill

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Brush 8 holes of a non-stick muffin tin with olive oil.
  • Whisk together the eggs, cream and a generous amount of salt and pepper until combined.
  • For the mushroom and spinach egg muffins, heat an additional teaspoon of oil in a small frying pan, set over a medium-high heat. Fry the mushrooms with a little seasoning until soft and lightly golden – this should take 3–4 minutes. Add the spinach to the pan and cook for another minute until heated through.
  • For the kimchi and bacon muffins, set the bacon rashers in a large, cold, non-stick frying pan over a medium-high heat. Fry the bacon until crisp on both sides, then drain on a piece of kitchen towel. When the bacon is cool enough to handle, cut it into small pieces.
  • Stir the filling ingredients for your muffin of choice into the egg mixture and divide evenly between the prepared muffin tin holes. Bake the egg muffins for 15 minutes until set, slightly golden and puffy. Serve warm or at room temperature.

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