Egg Cupcakes

These egg cupcakes are the perfect size for kids lunchboxes. Really easy to make in a batch and you can change the ingredients depending what’s in the fridge or what your kids prefer to eat. 

Prep: 5 minutes

Cooking: 20 minutes

Difficulty: easy

Serves: 4 - 6

Ingredients

To buy:

1 large sweet potato grated

100g feta cheese

 

 

Store-cupboard essentials:

6 eggs whisked

50ml milk

Pepper to season

 

METHOD

PREHEAT the oven to 180 degrees Celsius

LINE your muffin tray with 6 silicone moulds.  If you don’t have silicone moulds you can grease your muffin tray with some oil, but the cup cakes will be more difficult to get out

ADD the milk and pepper to your whisked eggs, whisk again and set aside

PLACE a tablespoon of grated sweet potato into each silicone mould

CRUMBLE the feta cheese ontop of the sweet potato

POUR your egg mix into the silicone moulds and fill to the top

BAKE in the oven for 15-20mins until golden and cooked through

SET aside to cool

 

Prep: 5 minutes

Cooking: 20 minutes

Difficulty: easy

Serves: 4 - 6

Ingredients

To buy:

1 large sweet potato grated

100g feta cheese

 

 

Store-cupboard essentials:

6 eggs whisked

50ml milk

Pepper to season

 

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