Bovril Tortilla Egg Muffins
Makes: 12 Muffins Temperature: 180 °C / 350 °F
Preparation Time: 40 – 45 minutes Baking Time: 20 – 25 minutes
Ingredients
| 27 | ml | Margarine |
| 27 | ml | Bovril (5 ½ tsp) |
| 9 | Tortilla Wraps | |
| 6 | Large egss | |
| 250 | ml | Milk (1 Cup) |
| 10 | ml | Garlic and Herb spice (2 tsp) |
| 3 | Mixed peppers, chopped (1 of each colour) | |
| 20 | g | Spring onion, chopped |
| 200 | g | Bacon, cooked and chopped |
| 120 | g | Cheddar cheese, grated (1 Cup) |
Method
- Spread margarine evenly over each tortilla, followed by a layer of Bovril. Stack 3 tortillas together, roll them up, and cut into 4 equal pieces. Place 1 tortilla piece into each round of a greased muffin pan. Repeat with the remaining tortilla. Set aside.
- In a bowl, whisk together the eggs, milk and Garlic and Herb spice until well combined. Pour the egg mixture over the tortillas, almost filling each compartment.
- Sprinkle the mixed peppers, spring onion and bacon over the egg mixture and between the tortilla layers. Finish with cheese over the top. Bake in a preheated oven at 180 °C / 350 °F for 20 – 25 minutes, until the egg is set and tops are golden. Remove from oven and allow to cool for 5 minutes before serving.
