• Meredy Birdi

BREAKFAST EGG MUFFINS 3 WAYS by Cafe Delites


PREP: 15 MINS

COOK: 20 MINS

MAKES: 12 MUFFIN CUPS


INGREDIENTS

BASE:

  • 12 eggs

  • 2 tablespoons finely chopped onion, (red, white or yellow/brown)

  • Salt and pepper, to taste

TOMATO SPINACH MOZZARELLA:

(Ingredients below makes 4 muffins)

  • 1/4 cup fresh spinach, roughly chopped

  • 8 cherry tomatoes,halved

  • 1/4 cup shredded mozzarella cheese

BACON CHEDDAR:

(Ingredients below makes 4 muffins)

  • 1/4 cup cooked bacon, chopped

  • 1/4 cup shredded cheddar cheese

Optional: To this combo you can add chopped chives or scallions, chopped asparagus or courgette, or keep them just the way they are.


GARLIC MUSHROOM PEPPER:

(Ingredients below makes 4 muffins)

  • 1/4 cup sliced brown mushrooms

  • 1/4 cup red bell pepper, (capsicum), diced

  • 1 tablespoon fresh chopped parsley

  • 1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic

INSTRUCTIONS

  • Preheat oven to 350°F | 180°C. Grease a non-stick, 12-cup capacity muffin tin or line each cup with paper/parchment liners.

  • In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

  • Add egg mixture halfway up into each tin of a greased muffin tin.

  • Divide the three topping combinations into 4 muffin cups each. The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow.

  • Bake for 15-20 minutes, until set.

  • Let your muffins cool for about 10 minutes before attempting to remove them. Run a plastic knife or spatula around the inside walls of the muffin holes to help loosen them if needed.

  • Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve. The muffins can also be frozen for up to 2 months.

TIP: Serve with diced avocado and chopped tomatoes on the side for added nutrition and good fats.




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