Egg muffins
Egg muffins are a convenient and delicious breakfast or snack option. The recipe brings together the simplicity of eggs with the convenience of a muffin format. The beauty of this recipe lies in its adaptability—you can tailor it to suit your taste preferences by adding a variety of ingredients such as vegetables, cheese, or meats. This portable breakfast treat is a nutritious choice, providing a good source of protein and essential nutrients. When looking for a quick breakfast or a protein-packed snack prepared in advance, egg muffins are a fantastic option for you.
Simple Preparation
The preparation involves whisking together eggs, seasoning them with salt and pepper, and combining them with your favourite ingredients. The mixture is then poured into muffin tins and baked to perfection.
They are an excellent way to sneak in extra veggies and create a balanced and wholesome meal for the kids. The individual serving size and portable nature of it make them easy to pack in a lunchbox or provide as an after-school snack. You can prepare a batch of egg muffins in advance and store them in the refrigerator or freezer. This is a time-saving option for busy parents and ensures that you have a wholesome snack readily available. The bite-sized nature of egg muffins makes them easy for kids to handle and eat. You can enjoy egg muffins as a convenient finger food without making a mess. You can tailor the ingredients to your child’s preferences, making them more likely to enjoy this healthy snack. Include their favourite veggies or add a sprinkle of cheese for extra appeal.
With endless possibilities for customization, you can experiment with flavours to find your perfect combination. Give this recipe a try, and enjoy a delicious, protein-packed start to your day! Find more egg recipes here. Here’s a basic recipe for making egg muffins:
Egg muffins
Ingredients
1 cup = 250ml
- 4 room-temperature eggs
- ½ tsp salt
- ½ tsp pepper powder
- Half chopped tomato
- ¼ cup onion finely chopped
- ¼ cup grated carrot
- ¼ cup frozen/boiled corn
- ¼ cup shredded cheddar cheese
- Butter for greasing
Instructions
- Preheat your oven to 180°C. Grease a muffin tin with butter to prevent sticking.
- In a bowl, crack the eggs and whisk them together until well beaten. Season with salt and pepper.
- Add all the veggies, and cheddar cheese and combine everything well.
- Pour the beaten eggs over in each muffin cup, and fill them about 2/3 to 3/4 full.
- If you need more cheese, sprinkle some on top of each egg muffin.
- Bake in the preheated oven for 15-20 minutes or until the eggs are set and slightly golden on top.
- Allow the egg muffins to cool for a few minutes before removing them from the muffin tin.
- Enjoy your delicious and portable egg muffins!
Notes
