No, sadly not breakfast muffins that are full of blueberries or chocolate that you already slick around your mouth, causing embarrassment. Honestly, have a word. These breakfast muffins are savoury and apparently perfect for breakfast on the go. That’s an alien concept to me, not least because I’d hate to get into the lift at work with parmesan in my beard and four eggs on my breath. It’s one thing I’m always paranoid about – being smelly. There’s so little excuse to honk of BO or to have breath that can bleach hair, and I’m always going to great lengths to avoid that. I’ve got mouthwash in the car for example so after lunch, I give myself a quick rinse and let everyone on the office think I’m a secret alcoholic. But, if perhaps you’ve got your breakfast routine down pat, you’ll enjoy these muffins.
Posting very early today as we’re about to go out and deliver leaflets, after I somewhat rashly promised my consultant that we’d deliver 400, forgetting that on a weekend the amount of exercise Paul and I do amounts to exactly diddily-fucking-squat. I only said I’d deliver them because a) I like my consultant and b) I absolutely love nebbing in people’s windows and gardens. I drove past our old house in Gosforth just a couple of days ago and I was pleased to see that the shit landlord had yet to fix the drainpipe that hung over the window or even taken the space invader that we stencilled onto the front door. To be fair, we got revenge for his absolutely abysmal upkeep of the property and taking advantage of two young, naïve lads – we always used to put our cigarettes down the drain by the back window. By my calculations, given we were both on twenty a day, I reckon that’s at least four thousand little Swan filters blocking his pipes and tainting the water supply. No wonder the water used to run brown. I’ve given up now, mind. What-am-I-like. Don’t feel too bad for him, he was an absolute monster and a fibber who didn’t look after his properties. I had never seen load-bearing black mould until then.
So yes, the recipe!
to make breakfast muffins, you’ll need:
- four large eggs
- your HEA of any cheese you like, but the stronger the better
- 300g of fat-free cottage cheese
- good pinch of salt and pepper
That will make the basic muffin mixture – it’s not an exact science, either, just combine a bit more cottage cheese if it’s looking slack or crack another egg into it. You can chuck anything into these, so just use what you have – I added:
- chopped baby leeks
- chopped peppers
- chopped bacon (leave out for veggie)
- chopped tomatoes (if you’re using tomatoes, squeeze out the seeds first – just use the flesh)
- chopped enokitake mushrooms
Really though, this is a good opportunity to use up all that shite cluttering the bottom of the fridge. I can’t really do a recipe because it’s genuinely just mix everything into a bowl, put into muffin cases and cook until they’re nice and firm and brown. I often find that with Slimming World muffins/quiches they come out as though someone’s cooked them in the sea – over-salted and wetter than Jordan checking into a Premier Inn with a footballer. If you cook off anything with a lot of moisture, like mushrooms or leeks, you’ll be OK. I cooked mine for around forty minutes on 180 degrees, just keep an eye on them to make sure they don’t catch. Also, if you’re using muffin cases, you’ll need to give them a spray first with Frylight or olive oil. If the egg leaks, it’ll dry like cement. They’ll cheerfully keep for a couple of days and they freeze well.
Enjoy! And if you’re in the Gosforth area, keep an eye open for two smartly-dressed fat blokes nosing around your garden and tutting at your poor choice of hallway wallpaper.