Breakfast is my absolute favourite mealtime. I put in a bit more effort in making breakfast meals than lunch or dinner. This breakfast egg muffins are not in that category though. It requires minimal effort for something super easy to make and delicious. Easy egg muffin

I mostly gravitate more towards egg centered meals for breakfast. But switch it up with the occasional oats, pancakes, green smoothies or toast. For good Friday brunch, I made these egg muffins served with an avocado and a lettuce salad.

Also check out My Super Moist Oatmeal Banana Bread Recipe

Easy egg muffin

The beauty about this recipe is it’s just eggs, your favorite spices, and loads of vegetables. You can work with whatever you have and get a killer combination. You can make some frittata with these same ingredients.

Easy egg muffin

For the egg muffins I decided to make them three ways instead of mixing up all the vegetables into one flavor. This doesn’t have to serve as breakfast only, whip up a larger salad and it’s filling enough for dinner or lunch.

Easy egg muffin

Obviously, not all vegetables are created equal and we had a winner in terms of flavor. The cheese, tomatoes and spinach was the best closely followed by the red onion, red pepper, and mushroom. Least fav of course was zucchini, green onion and yellow pepper combo. But they were all delicious regardless.

Breakfast Egg Muffin

Breakfast Egg Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Breakfast Egg Muffins

Ingredients

  • Tomatoes
  • Green and red onion
  • Red and yellow pepper
  • Mushroom
  • Spinach
  • Salt
  • Freshly ground black pepper
  • Oregano
  • Smoked Paprika
  • 6 large eggs
  • Cheese

Instructions

  1. Whisk 6 eggs. Add a pinch of salt, some freshly ground black pepper, a pinch of red pepper flakes and some praprika.
  2. Preheat your oven to 175°c
  3. Lightly grease your muffin tin and add your vegetables.
  4. Pour your egg mixture dividing equally amongst each hole, filling it up 3/4 way.
  5. Bake at 175°c for 25 minutes.
  6. I know you can't wait to dig in at this point but wait for them to cool before taking a bite.

Muthonis Tips

1. My muffin tin is a 6-cup one that's why I used 6 eggs, so ideally you want to have an egg per cup.

2. I also salt the vegetables, cracked some black pepper just to add more flavor despite seasoning the eggs.

3. Use whatever vegetable combinations you have at hand, that's what makes this recipe inexpensive. 

4. I love  a little heat in my meals thus added the paprika and chilli flakes but they are optional.

5. I sauteed the mushrooms before adding them into the muffin cups.

6. This recipe would go so well with some cheddar cheese, bacon, sausage but I didn’t have any at hand.

https://treats.co.ke/breakfast-egg-muffins/

SHARE
Previous articleMoist Oatmeal Banana Bread
Next articleSweater weather calls for this chilli & celery butternut soup
Taramo Salata
Hello there, Welcome to my creative space. I'm Muthoni a blogger and digital marketer. Follow my food and drink escapades around Nairobi. Catch up with my latest articles on fashion, lifestyle, fitness, relationships, travel and other bits and bobs.
Loading...

Join The Conversation