These eggs muffins are one of the best and healthy kick starts to your day. They are full of multi-coloured vegetables, bacon and cheese. On top of all this, they are totally customizable to suit your individual tastes.
Pour 1 cup of salt into a sufuria, place a wire rack on top of it and then place a sufuria lid on top of the wire rack. Cover the sufuria with an airtight lid and place on high heat for 10 - 15 minutes.
Start by cracking three eggs in a bowl and to that add the salt and freshly cracked black pepper. Beat them lightly until all the egg yolks are just mixed.
To the muffin tins, add a half teaspoon of each of the remaining ingredients. Only thing to remember is to start by adding the unsalted butter at the very bottom of the tins.
Once all the ingredients are in the tins, pour in the beaten eggs to 3/4 way up the muffin tins.
Use a fork to mix the ingredients and ensure even distribution.
Sprinkle cheese on top of the egg mixture.
Place the muffin tins in the sufuria oven and cover immediately to stop any further loss of heat.
Reduce the heat to medium low and leave to bake for 15 - 20 minutes until the eggs are firm.
Carefully remove the egg muffins from the sufuria and cool on a wire rack.
Serve with any other breakfast accompaniments of your choice.