We all know and love how simple an omelette is to make. This recipe uses the same principle but instead of using a frying pan, use a muffin tray and pop them into the oven to cook. These savoury treats are easy to hold and taste good both hot and cold. Little ones will love helping to make them and love eating them even more. We’ve added bacon, cheese and sweetcorn to these but swap and change as many filling combinations as you can think of. Your imagination’s the only limit!
- 6 eggs
- 4 rashers of bacon
- 198g tin sweetcorn
- 50g cheddar cheese, grated
Preheat the oven to 180°C (340°F, Fan 160°C, gas mark 4) Grill or fry the bacon rashers and once cooked, cut into small bite size pieces.
In a pouring jug, whisk all of the eggs, sweetcorn, bacon and cheese together and pour into the muffin tray moulds, making sure to leave 1cm free at the top as the mixture will rise when cooked.
Bake in the oven for 15mins or until firm and golden. Serve.
To prevent the muffins from sticking, spray the muffin tray with low-calorie cooking spray so they will be much easier to remove.