Sometimes eating breakfast can be such as hassle, especially when you were meant to leave for work 10 minutes ago. No time to sit there eating cereal and watch the clock tick by. Ladies and gentlemen, I have the solution for you. I feel like I’m pitching some miracle tonic here, but seriously, these egg bites are the answer to your breakfast problems. They’re freezable, they’re full of protein, they only need a quick zap in the microwave, you can eat them on the go and last but not least, two of these babies will fill you up until lunch time, no doubt.
This recipe uses chicken, tomato, cheese, onion and parsley as the main flavours, but you can change these ingredients to what ever you like! Feeling a bit Greek? Add some red onion, olives and feta cheese. How about some Spanish? Chuck in some chopped chorizo. You gettin’ my drift? Making a batch of these means you have a delicious, filling breakfast no matter how much time you have. Let’s make some!
Preheat your oven to 200C and spray some cupcake trays with oil or if you’re worried about them sticking (and they can sometimes) use muffin cases and give them a good spray.
Put your chopped chicken and onion in a pan over medium until the chicken is cooked.
Add all the ingredients, except the eggs and seasonings, into a bowl.
In a separate bowl beat your eggs with the chicken stock powder and some salt and pepper.
Pour some of the beaten eggs into each cupcake hole, add some filling and then top up with the beaten eggs. Sprinkle some grated cheese on top.
Place in the oven for 20 minutes or until golden brown. Enjoy!
– 9 eggs
– 1/4 – 1/2 tsp of chicken stock powder
– 1 chicken breast, diced
– 1/2 brown onion, diced
– 1 med tomato, chopped or 7 sundried tomatoes in oil
– 1 dash of dried parsley
– 1/4 grated cheese + cheese for topping
– salt and pepper to taste
Preheat oven to 200C/392F and spray a 12-hole muffin tray with cooking spray or line a 12-hole muffin tray with muffin cases and spray them.
Put the chicken and onion in a pan on medium heat until the chicken is cooked through.
Place the chicken, onion, tomato, parsley and 1/4 cup of grated cheese in a bowl. In another bowl beat the eggs with the chicken stock and salt and pepper to taste.
Pour some egg mix first into the muffin holes, followed by some filling, then topped up with remaining egg mix. Sprinkle grated cheese on top and bake for 20 minutes or until golden brown.