School lunch egg muffins.

After scrolling through Pinterest, I decided to make up my own version of lunch muffins. This recipe makes 12. Enjoy!

Ingredients:

Melted butter (to grease silicone muffin holders)

12 eggs

1/2 cup cheese

3 medium potatoes

3 small carrots

Pinch of salt 

1 shallot

Directions:

1) Set oven to 180 degrees celcius.

2) Grease 12 silicone muffin moulds (I used 6 IKEA singles and a tray of 6)

3) Peel and grate three potatoes. Arrange evenly around the outside of the muffin moulds.

4) Peel and grate three carrots. Place evenly in the centre of each muffin mould.

5) Cut shallot finely and place evenly in each mould.

6) Grate 1/2 cup of cheese and cover each mould.

7) Whisk 12 eggs together with a pinch of salt. Pour mixture evenly into each mould (approx. 1/4 cup each).

8) Place tray with moulds on it in the oven for 40-45 minutes. 

Notes:

* Store in fridge for the next few days or freeze for later use.

* Instead of hand grating items, use a food processor if available.

What do you put in your lunch egg muffins?

Jen.x