The easy to make mini baked egg tarts. Photo: SUPPLIED
DIAL up the excitement the next time you’re taking a snack break from your home office or helping the kids with schoolwork, by trying out this easy-to-make recipe.
The versatile baked egg tart is quick and it can be eaten as breakfast, lunch, dinner or a snack for kids and parents alike.
Mini baked egg tarts
Bakes 12
Ingredients
300g Bull Brand Corned Meat,
2 large tomatoes, skinned and chopped
1 green pepper, cut into small cubes
250ml grated cheese
6 jumbo eggs
125ml milk
45ml chutney
45ml finely chopped parsley or 15ml dried mixed herbs
Salt and pepper to taste
Method
- Finely chop the Bull Brand Corned Meat and mix with the tomatoes and pepper.
- Spray a large muffin pan with non-stick spray and place equal portions of the meat mixture into the cavities. Top the meat with equal portions of grated cheese.
- Now beat the eggs well with the milk, chutney and parsley or herbs. Season to taste with the salt and pepper and pour over the meat and cheese in the muffin pan.
- Bake in a preheated oven at 180°C for 15 – 20 minutes or until the eggs are set.
- Remove from oven and allow to rest for a few minutes before lifting the baked eggs from the pan.
- Serve with more grated cheese, bread, butter and a tomato salad.
