Egg Muffin Recipe 

This egg muffin recipe is my favourite one to make the night before when you’re really struggling for breakfast ideas. Its perfect for the work week, but also can be made on the morning on a weekend when you have that extra 15 minutes to leisurely make your food. Although I love these at breakfast time, they are very versatile and can be added to a salad for lunch, or even had with baked beans and sweet potato wedges for dinner! The options are endless. 

The egg muffins can be made with any flavour combination you can think of. The ones I am staring today are themed on the flavours of pizza – my favourite food in the world. I’ve added fresh basil, onions, mozzarella, tomatoes… But don’t be confined to these foods, as long as you use this recipe as the base, you can choose anything you like. Feta and sun dried tomatoes – broccoli, cheese and tomatoes – bacon, cheese and peppers – just to give you a couple of ideas. 


So this recipe makes 3 egg muffins which I eat as 1 portion, so if you’re batch cooking these then double or triple this recipe. 

– 2 eggs 

– 30g of grated mozzarella 

– Small handful of chopped fresh basil (or you can use dried – about 1 tsp with some leftover for sprinkling on top)

– 3 cherry tomatoes 

– Handful of spinach,

– Half a red onion

– 1/4 of a red pepper chopped

– 1 garlic clove 

– 2 tbsp of milk 

– Silicone muffin tray/cases

Start by frying off the onions, garlic and red pepper in some olive oil, salt and pepper. Once they are cooked to your liking add in the handful of spinach and let it wilt. 

Whilst this is happened, get a bowl and crack your eggs into it, whisk them together. Get your onion and spinach mix and add this to your eggs along with the little bit of milk and mix together. 

You will then need to slightly grease your muffin tray/cases. You can use olive oil or fry light. Distribute the egg mixture in the 3 cases – they can go right up to the top that’s fine. Then to finish them off sprinkle on top your cheese, half your cherry tomatoes and add them as well. I usually garnish mine with a sprinkle of basil then they’re ready for the oven. 

Set your timer for 20 minutes, and when it goes off they should be nice and golden brown on top. They’re ready to eat straight away if you want, or let them cool then store them in a plastic container and take them to work for a high protein, and filling breakfast! 

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