Jane’s Gorgeous Egg Muffins

Jane works and travels a lot so she prepares lovingly her meals and make sure she is well nourished as she scoots about the UK on planes, trains and auto-mobiles.

Pre-heat the oven to about 180oC/350oF

Gently fry a tin of tuna, chopped shallots, chopped fresh herbs (whatever you feel like), fresh garlic and chilli and a dash of tomato puree.

Prepare a muffin tray and use cases if you don’t have a non-stick tray.

A splash of olive oil in the bottom of each muffin case and a spoon full of the cooked mixture.

Whisk eggs then fill the cases up with the egg and bake for about 15 minutes, until they are cooked through.

Small or large, these are perfect for travelling or simply having in the fridge for a healthy, protein packed snack any time. Breakfast, lunch or dinner!

Thanks lovely Jane x

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4 thoughts on “Jane’s Gorgeous Egg Muffins

      1. It reads: Whisk eggs then fill the cases up with the egg – no mention of tuna/herbs etc – so I am asking tuna/herbs etc – on the side or in with the eggs.

  1. “A splash of olive oil in the bottom of each muffin case and a spoon full of the cooked mixture.

    Whisk eggs then fill the cases up with the egg and bake for about 15 minutes, until they are cooked through.”

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