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Lancewood Cheesy Egg Muffins
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Lancewood Cheesy Egg Muffins

Ingredients

Egg mixture:

8 egg(s)
salt & freshly ground black pepper
125 g LANCEWOOD® Medium Fat Plain Cream Cheese
90 ml milk
250 g LANCEWOOD® Cheddar , grated

Variations:

Red pepper & spinach:

60 g red pepper(s)
60 g spinach , chopped

Ham & tomato:

60 g ham , chopped
60 g tomato(es) , diced

Tomato & basil:

60 g tomato(es) , diced
60 g fresh basil , finely chopped

Chicken & mushroom:

60 g chicken , shredded
60 g mushrooms , chopped

Method

Preheat the oven to 180°C. Grease a muffin pan.

In a bowl, whisk together the eggs, seasoning, cream cheese and milk.

Divide the cheese evenly and fill the greased muffin pan. Top with your desired combination as suggested in the variations.

Evenly fill the muffin pan with the egg mixture.

Bake for 20 minutes.

Enjoy fresh or pop in the freezer for a ready-to-go breakfast or snack.

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