Mini egg muffins

Your Baby & Toddler - - Toddler -

1 onion, chopped ½ red pep­per, chopped 2 ta­ble­spoons olive oil 4 slices ham (or any left­over cold meat), chopped 5 eggs 1 cup cream 1 cup grated ched­dar 1 pinch ground nut­meg salt and pep­per to taste

1. Pre­heat oven to 180˚C. Line a 12-hole muf­fin tin with sil­i­cone or pa­per muf­fin lin­ers.

2. Heat oil in a large sau­cepan, add onion and red pep­per and fry un­til lightly browned. Re­move from sau­cepan, let cool then add ham or left­overs.

3. Place a lit­tle grated cheese in each muf­fin case, then spoon a lit­tle of the ham & veg mix­ture into each hole.

4. Whisk to­gether the eggs, cream and sea­son­ing and di­vide be­tween the muf­fin cups.

5. Bake for 20-25 min­utes un­til golden brown and puffed out. Let cool be­fore serv­ing.

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