Breakfast

LANCEWOOD® CHEESY EGG MUFFINS

12

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Stove

Ingredients


Egg mixture:
8 eggs
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
60 g spinach, chopped

Ham & tomato:
60 g ham, chopped
60 g tomato, diced

Tomato & basil:
60 g tomato, diced
60 g basil, finely chopped

Chicken & mushroom:
60 g chicken, shredded
60 g mushroom, 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.

Cheddar

Cheddar

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Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Cheddar FSI

Cheddar FSI

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Medium Fat Cream Cheese FSI

Medium Fat Cream Cheese FSI

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