Are you bored by omelette, boiled eggs, ham & eggs, etc.? Egg muffins are cutie little muffins filled with you favourite veg and they make a great breakfast!
I am not that type of person who needs to eat every day something new. I can stick to the classic that I change over time. But these muffins are a really cute and tasty option for your breakfast.
Here you will find three types of muffins - tomato, spinach, mozzarella, or bacon & cheese, and with garlic and mushrooms. But I can already image another X different ingredients I would include into this recipe! The only thing you may need is the extra baking form for muffins. Also, I do not provide all measurement because I feel like it is not that important whether you need 5 or 6 cherry tomatoes, etc. Hopefully, it makes sense. :)
Ingredients for 10 Muffins
10 large eggs
1-2 stems of spring onion tablespoons finely chopped
salt and pepper
Tomato, Spinach & Mozzarella
fresh spinach, roughly chopped
cherry tomatoes halved
shredded light mozzarella cheese
Bacon & Cheddar
cooked bacon, chopped
shredded cheddar cheese
Garlic, Mushroom & Pepper
red bell pepper diced
fresh chopped parsley
garlic powder or minced garlic
Preheat oven to 180°C. Lightly spray a 12-cup capacity muffin tin with oil spray.
In a large bowl, whisk (properly) together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 15-20 minutes, until set. Let cool slightly, then serve with toast, whole meal bread, or some side fresh veg salad.
Approx. Macros per One Muffin 82 kcal