It’s my pleasure to introduce you to Blackberry, Pear and Toffee Apple Crumble, the most scrumptious crumble in existence! Autumn is coming and there is no better way to surrender to it than with this delicious autumnal crumble. Crumbles are one of my favourite puddings …
Month: September 2017
Tabbouli, Tabouli, Tabbouleh, whichever way you spell it is a hearty Mediterranean salad packed with fresh ingredients and bursting with flavour. This is my take on the traditional tabbouleh. Feta cheese and Roast Almond Flakes really pimp up this salad by adding a creamy flavour …
These Mixed Veg Egg Muffins are seriously tasty and ridiculously easy to make! Everyone loved them at breakfast club last week.
I’m not going to tell you to make these because they’re a healthy breakfast option, that’s just an added bonus. You should make them because they taste really good and are ideal for when you’re on the go, make a batch to keep in the fridge or freezer and reheat when required.
The fact that they can be made in advance and are a guaranteed crowd pleaser makes them perfect for Breakfast Club. One of my biggest tips for a successful breakfast club is to prepare as much as possible beforehand. I made these the day before and popped them back in the oven to warm through.
Basic Mixture for Egg Muffins
4 tbsp Semi skilled milk
Lightly whisk all the ingredients together in a jug.
Mixed Veg Egg Muffins
1 Basic Egg Muffin Mix
12 Rashers of bacon
4 Chestnut mushrooms, finely chopped
4 Spring onions, top/tailed and finely chopped
1/2 Red bell pepper, finely chopped
1/2 Yellow bell pepper, finely chopped
60g Spinach, shredded
2 tbsp Olive oil
Step one: Preheat the oven to 180C/160C fan/Gas 4. Line a baking tray with tinfoil then a layer of baking parchment on top. Space out the rashes of bacon evenly on the baking parchment and bake in the oven for 10 minutes.
Step two: Meanwhile add 1 tbsp of olive oil to a large frying pan and sweat the chestnut mushrooms, spring onions, and both of the bell peppers for 5 minutes. Throw in the spinach and continue to cook for a further minute until wilted, remove the frying pan from the heat and allow to cool.
Step three: When the bacon is ready, remove it from the oven and allow to cool. Lightly grease a non-stick 12 cup muffin tin with the remaining olive oil. Line each cup with a slice of bacon, pressing it around the sides.
Step four: Add the fried veg to the jug containing the egg mixture, season and lightly whisk until well combined. Pour into the centre of the cups ensuring the mixture is evenly distributed. Bake in the oven for 20 minutes or until the eggs have set and the tops are golden.
This makes 12 Mixed Veg Egg Muffins. I have given you the basic egg muffin mixture separately so you can play around with the ingredients to suit your taste. These will keep in the fridge for three days or up to a month in the freezer.
I’d love to hear from you if you make these or adapt them in your own way. Please comment and send me your photos.
Read about Breakfast Club here.
If you like the sound of these but can’t be bothered to make them share the recipe, a friend might set up a breakfast club and invite you along ?