Pimento Cheese and Egg Muffins

Written By Jane Davis

These Pimento Cheese and Egg Muffins are the PERFECT meal prep breakfast or after school snack.

Packed with fluffy eggs, creamy Homewrecker Pimento Cheese, and whatever else you fancy from the fridge, they are so darn easy, quick and delicious!

Ingredients:

Serves 2

  • 8 large eggs

  • 60 ml milk or cream

  • 150g Homewrecker Pimento Cheese

  • Salt and pepper to taste

  • Choose your favorite add-ins: onions, bacon, peppers, mushrooms, spinach, you name it!

Method

Preheat the Oven: Get that oven heated up to 175°C. Grease your muffin tin or line it with paper liners.

Prepare the Egg Mixture: Crack the eggs in a mixing bowl, and whisk them with the milk or cream till smooth. Season with salt and pepper, then fold in the pimento cheese.

Cook Off Your Extras: Sauté your chosen extras in a skillet till they’re nice and tender.

Fill the Muffin Tins: Add your extras to the muffin tins, then pour in the egg and cheese mixture evenly.

Bake: Pop the muffin tin in the oven and bake for 15-20 minutes, till the muffins are set and golden on top. Check with a toothpick to make sure they’re ready.

Cool and Serve: Let the muffins cool for a few minutes before removing them from the tin.

Enjoy: Serve warm and enjoy!

Jane Davis
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