Egg muffins
Egg muffins are portable breakfast or snack options that pack protein into a convenient form. These savoury muffins are typically made by whisking eggs and combining them with various ingredients such as diced vegetables and cheese.
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
Optional veggies: diced bell peppers, spinach, tomatoes, onions, shredded cheese, cooked and crumbled bacon or sausage.
If you're using other vegetables, make sure to sauté them first to remove excess moisture.
