My kids love nothing more than helping me out in the kitchen, especially at breakfast time! Of course they don’t want any help from Mum or Dad, so we always turn to foolproof recipes, just like these Breakfast Muffins which have only a few simple steps.
In fact these breakfast muffins are so easy, my four year old can make them all by himself and will happily get the ingredients he needs from the fridge. Before they get started, I spend 10 minutes slicing up the fillings for these breakfast muffins and setting up everything they will need. Then all they have to do is whisk the eggs and milk together (always a popular job!), pop the remaining ingredients into the muffin containers, fill with the egg mixtur and let me know they are ready to put into the oven (my job!).
These Breakfast Muffins are incredibly versatile and you can easily substitute the fillings to suit your preferences. With Mother’s Day not too far away, why not get the kids to prepare these muffins (filled with your favourite fillings of course!) and ‘surprise’ you with breakfast in bed.
A healthy breakfast recipe that's so easy my son can make it all on his own.
By Lauren Matheson
Servings: 12 muffins
milk: 2 tablespoons
grated cheese: ½ cup
spring onion: 1
shaved ham: 80g
Step 1: Preheat your oven to200ºC fan-forced and lightly grease a 12 hole muffin tin.
Step 2: Slice the tomato, spring onion, mushrooms and shaved ham into small pieces and place the eggs and milk into a large jug and whisk together. Add a little salt and pepper to taste.
Step 4: Place the sliced up veggies and ham into the bottom of the muffin tins before filling the muffins cups with the egg mixture until they are approximately half full and then sprinkle a little cheese over the top.
Step 5: Place the breakfast muffins into the oven to bake for 20 minutes or until risen and they have turned golden.
Step 6: Remove the breakfast muffins from the oven and allow to cool in the tin for 5 minutes before carefully removing and serve immediately. You can enjoy these on their own or serve them with a little tomato relish.