Egg muffins
Egg muffins, from above
Non vegEggUnited States

Egg muffins

Mini frittatas baked in a muffin tin. Make a dozen on Sunday, grab two every morning.

30 minTime
14 gProtein each
mildSpice
Breakfast in a tin2 chapters · 1 min read

Make it your way

Grandma's wayVegetable and cheddar egg cups baked in a muffin tin, the American meal prep classic.
The original
185kcalsame
14 gproteinsame
1 gfibresame
30minutessame

Egg muffins.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Egg10
Milk¼ cup
Spinacha handful, chopped
Capsicum (green capsicum, green bell pepper)1 small, diced
Onion1 small, finely chopped
Tomato1, deseeded and diced
Cheddar cheese½ cup, grated
Cooking oil (vegetable oil)1 tsp, for greasing
Salt¾ tsp
Black pepper½ tsp

Method

4 steps
  1. 1Heat the oven to 180 C and grease a 12 hole muffin tin well.
  2. 2Divide the spinach, capsicum, onion and tomato among the holes.
  3. 3Whisk the eggs, milk, salt and pepper and pour over the vegetables to three quarters full. Top with cheese.
  4. 4Bake 18 to 20 minutes until puffed and set in the centre. Cool 5 minutes before easing them out with a knife.
Serve it like this

Serve two or three warm on a plate with toast and a little ketchup or green chutney. Pack cooled ones in a tiffin with fruit.

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Make it a meal

What goes with Egg muffins: a bread or rice, a side, something to drink and something sweet.

With a main Green chutney chicken rice bowl45 min
On the side Tuna salad10 min
On the side Egg salad20 min
A little snack Kettle corn12 min
To drink Masala chai10 min
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