Perfect for meal prep or a quick, healthy breakfast on the go, these customizable egg muffins are nutritious, portable, and endlessly versatile.
Ingredients:
- 6 large eggs
- 2 tbsp milk
- Black pepper (to taste)
- Spring onion (as required)
- Chopped tomatoes (as required)
- Onion (as required)
- Cheese (as required)
- Green chilies (optional, finely chopped)
- Fresh coriander (chopped, to taste)
Optional Add-ins:
- Cooked chicken, turkey, or other lean meats
- Fresh spinach or kale
- Ricotta cheese or feta
- Bell peppers (diced)
- Mushrooms (sliced)
- Zucchini or broccoli (chopped)
Instructions:
- Preheat Oven:
- Preheat your oven to 200°C (400°F).
- Prepare Muffin Tin:
- Grease a 12-cup muffin tin with nonstick spray, butter, or oil to prevent sticking.
- Prepare Egg Mixture:
- In a medium bowl, beat the 6 eggs with 2 tbsp milk until well blended.
- Season with black pepper and mix well.
- Assemble Muffins:
- Distribute your chosen vegetables, meats, cheese, and herbs evenly into each muffin cup.
- Pour the egg mixture over the fillings until each cup is about ¾ full.
- Bake:
- Place the muffin tin on the center rack of the preheated oven.
- Bake for 20-25 minutes, or until the egg muffins are light brown, puffy, and fully set.
- Cool and Serve:
- Let the muffins cool for 5 minutes before removing them from the pan.
- If they stick, gently loosen the edges with a knife.
- Serve immediately or allow them to cool completely for storage.
Storage Tips:
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Wrap each muffin individually in plastic wrap or foil and freeze for up to 2 months.
Reheating Instructions:
- Microwave a refrigerated muffin for 30 seconds to 1 minute.
- For frozen muffins, microwave for 1-2 minutes until heated through.
These egg muffins are a delicious, protein-packed way to start your day. Mix and match your favorite flavors for endless breakfast possibilities! 🍳✨