Egg Muffins

egg muffins and avocado toast

This make ahead egg muffins are so easy and customizable too. It is very similar to the Ghanaian fried egg (chiibom) with a few new ingredients and it's baked instead of fried. I say it's more of a base recipe because whatever you add to it, it'll still be delicious. The great thing about it however, besides how delicious it is, is that it can be made ahead. Bake it, allow it to cool down and put in airtight container and store in the freezer for up to a week (if it lasts that long). Just thaw it overnight in the fridge and pop it in the oven for 5-10mins to heat it up when ready to eat.

Recipe

what you need.

7 eggs

1 medium carrot, peeled and finely diced

2 small tomatoes, diced with skin on or off

1 small green bell pepper, diced

1/2 of a small onion, diced

2 garlic cloves, diced

1/3 cup mozarella, shredded

1/4 cup milk

pinch of black pepper

salt

Directions

Preheat oven to 180C

Combine all ingredients, stir, taste and adjust salt. Pour mixture into a greased muffin pan. Do not fill the muffins pan all the way as the eggs puffs when baking. Bake until the top is fully set, about 15 mins.