Mini Egg Muffins
Mini Egg Muffins It’s been a while since I posted a recipe on the blog. Summer is back. Busiest time of the year for me, which is a good thing. But when I saw this recipe last week on...
It’s been a while since I posted a recipe on the blog. Summer is back. Busiest time of the year for me, which is a good thing. But when I saw this recipe last week on Facebook, I really wanted to share it with you. These Egg Muffins have only a few ingredients, and few directions. It seems fast and easy to make. And you know me - doesn’t take much more to be appealing. On top of everything, all the ingredients are normal stuff I keep in my fridge, so no extra grocery shopping to do. For me, it was a nice and quick idea to make something healthy for my children (who love eggs, don’t ask me why…) when I don’t have time to cook a big piece of meat or something more complicated.
I made the Egg Muffins for lunch. It started pretty well until my 2 year old noticed the tomatoes, which she calls apples. Good thing I had a lot of them, because by the time the Egg Muffins actually went in the oven, she already ate two tomatoes. I tried different combinations. I used the ingredients listed below and added some ham and other herbs that I’m trying to grow at home. As you already know, I started my little fresh herbs garden a few months ago. The result is not quite as I expected, but I’m hard headed and I’m not going to give up soon. So it’s fun, because you can put whatever you want in your pan. Take those ingredients as suggestions and let your fridge and imagination do the rest. For the egg mixture, I don’t know if you’re going to have the same problem as me, probably depends on the size of your muffin pan, but I had to mix some more eggs. 6 eggs was not enough to fill my 12 muffin pan. Just keep this in mind before you start doing this. On the other hand, I think you’ll have better results if you fill only 3/4 of the pan instead of filling it up full like I did. I added a little bit of sea salt too in my mixture. I don’t know about you, but I like my eggs with salt.
- Spring onion as required
- Chopped tomatoes as required
- Onion as required
- Cheese as required
- Green Capsicum
- Fresh coriander
- You can add chicken or other lean meats, spinach, ricotta cheese, bacon, and lots more as per your taste.
- Eggs x 6 - beaten with 2 tbsp milk, black pepper to taste
- Preheat oven at 200 C
- Grease your mini muffin tin
- Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
- Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
- Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
I enjoyed making these. I always liked my mom’s big omelettes she used to cook in the oven, but the muffin idea is smart. You don’t have to serve everybody, they can just pick the portion they want. And if you have leftovers - easy, already separated in small portions. I did 24 muffins in 20 minutes. Cooked them for 20 minutes and then they all disappeared in less than an hour. I just put them all on a big plate on the table and everyone passing by was grabbing one, or two.. probably more, at the time.
I’m definitely going to make these again. I think it would look good, too, for a nice Sunday Brunch.