We had a really awesome Good Friday brunch and these Egg Muffins added an extra ‘Y’ to YUMMYY?

Ingredients

6 Eggs
1 Cup – Milk
Mixed Spices
1/2 Green Bell Pepper
1 Tomato
1 Onion
Mushrooms
Bacon
Grated Mozzarella Cheese
Rosemary
Salad Oil
Salt

Beat the eggs and add milk,salt, mixed spices, Rosemary and Mozzarella.

In a pan, add salad oil and slightly fry shredded bacon, onion, tomato, bell pepper and mushrooms.

Add the fried mixture to the egg mixture.

Preheat your oven. Slightly oil your muffin baking tin and pour the mixture. Make sure you pour in about 3/4 of each muffin leaving enough space for the muffin to rise as it cooks so that it doesn’t pour out.

Photo by: Mama Malope

Bake at 350 degrees for 30 minutes.

Allow them to cool before removing from the baking tin.

Enjoy!

Egg Muffins can be refrigerated for 3 or so days.

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