In my neverending quest to think of things that my children might eat I googled “egg muffins”, and made these. They’re like mini-frittata, handy for breakfast or lunchboxes. My eldest wasn’t a fan but the smaller two loved them, Miss L seeking a third one. You can play around with the added ingredients, lots of different veggies would work here too, just add them to the tray before the egg. We called them scrambled egg muffins, as that what Cathal thought they looked like, and because he actually tried them and ate them he can call them what he likes.
Scrambled egg muffins
125 g Pancetta cubes (or ham, or anything else you like really)
Grated cheese of your choice
Extra bits like peppers, scallions, mushrooms etc if you like
Preheat the oven to 180C. Grease a 12 hole bun tray well. I mean it, really well. If not it’s a nightmare to wash the tray. Don’t use muffin cases, they’ll stick.
Beat the eggs and milk with a fork in a jug then add the bacon/ham and cheese and mix again . Pour in to the greased bun tray, dividing equally. You can add different fillings if you like to have a variety. I’ve added chopped tomatoes and herbs.
Bake for about 15 mins or until they are golden and fluffy. When you try to take them out of the tray you’ll be glad that you greased it so well.
I’m told that the freeze well but we just ate most of them and refrigerated the rest. They reheat pretty well too and would be a handy breakfast on the run.