Mini Savoury Egg Cakes

Prep time: 5 mins Cook time: 15 mins
Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Lunch

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These mini morsels are super easy to make and are delicious served warm or at room temperature alongside drinks at a party or can be eaten with salad for a quick light lunch. I have used ham, cheese and spring onion but there are loads of variations you could make. Experiment with your favourite foods and come up with your own creations.

Ingredients

  • 3 large free-range eggs - beaten
  • Salt and pepper
  • Splash of milk
  • 1 large handful of grated cheese
  • 2 slices of smoked ham - finely chopped
  • 1 red pepper - finely chopped (tinned is fine)
  • 2 spring onions - finely chopped
  • Salt and black pepper
  • Butter for greasing tray

Method

Preheat the oven to 190°C, 170°C fan, gas mark 5.

Grease a non-stick mini muffin tray. Add the salt, pepper and all the other ingredients to a bowl with the beaten eggs. Mix and divide the mixture evenly between the 12 holes, filling each one to the brim.

Bake in the preheated oven for 12-15 minutes until a skewer inserted in the centre comes out clean.

Remove from the oven and allow to cool a little in the tray before lifting out onto a plate to serve.

You could add, cooked bacon, cooked chorizo, fresh herbs – the options are endless.