A hearty breakfast

We make some delicious Breakfast Egg Muffins with Little Kitchen Magicians. Makes 12 portions.

Little Kitchen Magicians and St Ewe Free Range Eggs have teamed up to celebrate British Egg Week (week commencing 9th October). The theme is ‘Britain’s Favourite Breakfast’ this year. They want to get us thinking about the all-important meal, breakfast, and also how fabulous eggs are for our health and wellbeing. Did you know that eating breakfast can improve memory and concentration levels and it can also make us happier, improving mood and lowering stress levels?

“DHA Omega 3 contributes to brain health and function…”

St Ewe Free Range ‘Boost the Roost’ eggs go one step further. They are naturally enriched with Selenium and DHA Omega 3. Selenium boosts your immune systems as well as strengthening cell walls. DHA Omega 3 contributes to brain health and function and helps brain, eye and nerve development, visual health and function and eye health. To get your taste buds tingling and your little chefs cooking, try this delicious breakfast egg muffin recipe with a box of fresh Westcountry eggs from St Ewe Free Range Eggs.

You will need…

Ingredients

6 St Ewe eggs

¼ cup of milk

150g grated cheddar cheese

2 spring onions
(finely chopped)

2 mushrooms
(finely chopped)

¼ red pepper
(finely chopped)

12 leaves of spinach (washed, cooked, drained and patted dry)

6 slices of cooked bacon
(fat trimmed, then chopped)

Pinch of black ground pepper

Low fat cooking spray

Cooking utensils

Weighing scales

12-hole muffin tray

Chopping board

Knife / scissors

Jug

Measuring cup

Fork

Spoon

How to make it…

1. Before cooking, wash your hands and put on an apron.

2. With an adult’s help, preheat the oven to 170°C.

3. Lightly spray the muffin tray with oil.

4. Crack the eggs into a big mixing bowl and beat together until smooth.

5. Now add the milk, cheese, spring onions, mushrooms, pepper, spinach, bacon and a pinch of pepper. Then mix together.

6. Carefully, pour the mixture into the muffin tray. Each cup should be ¾ full. (Afterwards, don’t forget to wash your hands.)

7. With an adult’s help, place the muffin tray into the oven for 20-25 minutes (until the egg mixture is lightly risen, set and golden brown colour).

8. Let the muffins cool for 5 minutes before removing from the tray, then serve.

NOTE:

If not eaten immediately, cool, cover and place in the fridge, to be eaten within three days. This recipe contains dairy and eggs. If you have any food allergies, please read the ingredients list and packet labelling carefully before following this recipe.