Egg muffins: A perfect make-ahead breakfast for work

A quick cold breakfast for work isn't just oatmeal or sandwiches. If you're tired of the repetitive contents of your lunchbox, try the recipe for egg muffins with vegetables, ham, and cheese. In reality, what goes into the muffins is a matter of imagination. Let it be colourful, tasty, and, most importantly, your way.

They taste great warm, but they're just as good cold. This might surprise Many people because cold scrambled eggs aren't particularly appetising. It's an entirely different story with egg muffins. Just pair them with your favourite sauce or vegetable or cottage cheese spread, some fresh vegetables, and a slice of wholegrain bread, and you'll fall in love with this dish. It's the perfect cold breakfast option for work.

I make muffins for breakfast, sometimes in a double portion and less often in a triple. We all eat until we're full, and what remains goes into boxes with cherry tomatoes, a few sticks of fresh cucumber, and small heads of crunchy radishes. My favourite is egg muffins with garlic sauce, but I often go for pesto—especially spinach or beet greens in season. A great addition is also cottage cheese.

Ingredients:

              
• 4 eggs
• 60 ml milk
• 3 slices of ham
• 55 g yellow cheese
• a slice of red pepper
• parsley
• salt, pepper
• butter to grease the muffin tin

Preparation:

1. Chop the parsley and dice the pepper and ham finely. Grate the yellow cheese.
2. Mix the eggs well with the milk, chopped parsley, salt, and pepper.
3. Grease the muffin tins with butter. Place the ham, pepper, and some cheese in each tin. Then, pour the egg mixture over the ingredients and sprinkle the rest of the cheese on top of each muffin.
4. Bake the egg muffins for 15 minutes at 180°C (Greenwich Time).