Scrambled Egg Muffins
These muffins with golden scrambled eggs, crispy bacon and melted Parmesan on top will impress your little ones
Posted: 21 September 2011
We eat lots of eggs – especially egg whites with a whole egg for lightness. Chickpeas keep things low in fat but high in protein.
Non-stick cooking spray
4 slices organic turkey rashers
3 large egg whites
1 large egg
120g (4oz) chopped, tinned, reduced salt, chickpeas rinsed and drained
60ml (2fl oz) skimmed milk
4 tsp Parmesan, grated
Preheat the oven to 200˚C/400°F/Gas Mark 6. Coat some aluminium foil with cooking spray and place the bacon onto it. Transfer to the oven and bake for 10–15 minutes. Meanwhile, in a small bowl, whisk the egg whites, egg, chickpeas, and milk. In a 6-cup muffin tin, coat 4 of the cups with cooking spray. Divide the egg mixture among the 4 cups. Remove the bacon from the oven and snip with scissors or thinly slice. Sprinkle the bacon over the eggs and top with the Parmesan. Bake until the eggs puff and are cooked through (12–15 minutes). Remove from the muffin pan and then cool slightly before serving.
Double Delicious! by Jessica Seinfeld is published by HarperCollins, £18.99.
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