These egg muffins are delicious, quick and easy to make, to crown it all it is very healthy. What better way to fuel up your body in the morning, as a lunch pack, a grab ‘n’ go snack or a protein energy boost at mid-day.
They are called egg muffins, egg cups, omelette muffins or mini frittata. Egg muffins are low in calories, therefore ideal for weight watchers and the egg is the star of the dish.
You can make it using ingredients you already have in your kitchen or with leftovers. Egg muffins can be made ahead, put in the refrigerator overnight and reheated in the microwave for breakfast. It is a very forgiving dish, it can’t really be messed up.
You can choose your add-ins from the list below.
Possible add-ins
Chilli, bacon, sausage, ham, spring onions, baby spinach, cheese, bell peppers, meatballs, tomatoes, finely chopped green amaranth, mushroom, garlic, broccoli etc.
Possible dips
Ketchup, tabasco or any pepper sauce.
To make Easy egg muffins
1 tablespoon vegetable oil 6-8 eggs 1 cup chopped onions 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1/4 cup ham/bacon/sausage/minced beef/meatballs, chopped salt dry chilli pepper
Grease 12 muffin tins and set oven at 180 deg C.
Chop onions, red and green peppers. Also sausage, ham or meatballs etc.
In a frying pan, set over medium-high heat, put vegetable oil. When hot, add onions and peppers.
Saute until tender.
Add sausage or ham etc. Season with salt and pepper. Stir and taste.
Cook until meat is ready, take off the heat.
Divide the fried vegetables and meat equally into the prepared tins.
In a jug or bowl beat eggs and season with salt and pepper.
Pour beaten eggs into the vegetables in the prepared tin.
Bake for 15-20 minutes till firm on top, when a skewer is inserted into the muffin, it comes out clean.
Cool slightly and serve. You might need to run a knife around the edge of the muffin to release it.
You can sprinkle cheese or drizzle ketchup or hot sauce on top. Serve with toasted bread or fried plantains.
Note
- Be sure to grease the baking tin very well, these muffins will otherwise stick to the tin or use cupcake cases to line the tin, especially if eating on the go or as part of a lunch pack.
- If you don’t have muffin tins, use your Moi Moi tins.
- Do not overload your egg muffins with ingredients, it is still about the eggs after all
- For lighter muffins, use 4 whole and 2 egg whites.
- You can put round slices of plantain on top before baking for a more filling meal.
If you enjoyed my How to make meatballs without cheese you would also enjoy my Easy Spanish omelette, Mushroom Omelette without cheese, Savoury Bacon and Egg Muffins recipe and Cooked Rice Pancake with Leftover Rice.
Easy egg muffins
Ingredients
- 1 tablespoon vegetable oil
- 6-8 eggs
- 1 cup chopped onions
- ¼ cup chopped red bell pepper
- ¼ cup chopped green bell pepper
- ¼ cup ham/bacon/sausage/minced beef/meatballs chopped
- salt
- dry chilli pepper
Instructions
- Grease 12 muffin tins and set oven at 180 deg C.
- Chop onions, red and green peppers. Also sausage, ham or meatballs etc.
- In a frying pan, set over medium-high heat, put vegetable oil. When hot, add onions and peppers.
- Saute until tender.
- Add sausage or ham etc. Season with salt and pepper. Stir and taste.
- Cook until meat is ready, take off the heat.
- Divide the fried vegetables and meat equally into the prepared tins.
- In a jug or bowl beat eggs and season with salt and pepper.
- Pour beaten eggs into the vegetables in the prepared tin.
- Bake for 15-20 minutes till firm on top, when a skewer is inserted into the muffin, it comes out clean.
- Cool slightly and serve. You might need to run a knife around the edge of the muffin to release it.
- You can sprinkle cheese or drizzle ketchup or hot sauce on top. Serve with toasted bread or fried plantains.
Notes
- Be sure to grease the baking tin very well, these muffins will otherwise stick to the tin or use cupcake cases to line the tin, especially if eating on the go or as part of a lunch pack.
- If you don't have muffin tins, use your Moi Moi tins.
- Do not overload your egg muffins with ingredients, it is still about the eggs after all.
- For lighter muffins, use 4 whole and 2 egg whites.
- You can put round slices of plantain on top before baking for a more filling meal.
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