Back to School: Recipe – Lunch box egg muffins

It's back to school and time for a bit of lunch box inspiration. Here is a quick, easy and delicious way to include protein in your lunch boxes.

Makes approximately 8-10

Ingredients:

10 rashers of bacon (optional)
8 eggs
½ cup of milk
Your preferred filling – spinach, cherry tomatoes, mushrooms, asparagus, cooked sweet potato, herbs, grated cheese, ricotta
Sea salt and pepper to taste

Suitable for freezing

Preparation:

Grease a muffin tin well with butter. Preheat oven to 175° C. In a measuring cup beat the eggs and milk. If using bacon, wrap it inside the muffin tray to provide a casing. Divide the egg mixture equally between the holes. Add your preferred filling. Bake for approximately 15 minutes, until crisp and golden. Leave to cool slightly before removing from tray.

Tips:

Make a double batch to make enough to pack in lunchboxes
Get the kids involved, a fun recipe for them to make
Omit the bacon and make plain egg muffins with cheese and vegetables of your choice.
Swap the bacon for prosciutto or ham slices.

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