world breakfast muffins

G

goose1

Guest
to make breakfast muffins, you’ll need:
  • four large eggs
  • your HEA of any cheese you like, but the stronger the better
  • 300g of fat-free cottage cheese
  • good pinch of salt and pepper
That will make the basic muffin mixture – it’s not an exact science, either, just combine a bit more cottage cheese if it’s looking slack or crack another egg into it. You can chuck anything into these, so just use what you have – I added:

  • chopped baby leeks
  • chopped peppers
  • chopped bacon (leave out for veggie)
  • chopped tomatoes (if you’re using tomatoes, squeeze out the seeds first – just use the flesh)
  • chopped enokitake mushrooms
Really though, this is a good opportunity to use up all that shite cluttering the bottom of the fridge. I can’t really do a recipe because it’s genuinely just mix everything into a bowl, put into muffin cases and cook until they’re nice and firm and brown. I often find that with Slimming World muffins/quiches they come out as though someone’s cooked them in the sea – over-salted and wetter than Jordan checking into a Premier Inn with a footballer. If you cook off anything with a lot of moisture, like mushrooms or leeks, you’ll be OK. I cooked mine for around forty minutes on 180 degrees, just keep an eye on them to make sure they don’t catch. Also, if you’re using muffin cases, you’ll need to give them a spray first with Frylight or olive oil. If the egg leaks, it’ll dry like cement. They’ll cheerfully keep for a couple of days and they freeze well.

Enjoy! And if you’re in the Gosforth area, keep an eye open for two smartly-dressed fat blokes nosing around your garden and tutting at your poor choice of hallway wallpaper.
 
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