Egg Muffins
Egg Muffins | Recipe
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Egg Muffins | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
25 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

1
Preheat the oven to fan 180°C and grease a muffin tray with butter.
2
In a mixing bowl, whisk the eggs and milk well. Add 2 tsp Egg Topping.
3
Wash and finely dice the peppers and courgettes. Finely grate the Cheddar.
4
Add the peppers, courgettes and ham to the egg mixture. Stir well until the ingredients are evenly distributed.
5
Divide the mixture evenly between the prepared muffin cases. Fill each tin about 3/4 full. Sprinkle the Cheddar evenly over the top.
6
Bake in the preheated oven for about 20 minutes, or until the eggs have set and the muffins are lightly browned on top.
7
Remove the muffin tray from the oven and allow the muffins to cool for a few minutes before removing them from the tin.
8
To get them out, carefully run a knife around the edge of each muffin tin to loosen them. Then lift the muffins out gently with a spoon or fork.
9
Garnish the egg muffins with additional Egg Topping as desired and serve warm.
Tip: You can adapt the recipe to suit your preferences by adding other vegetables or ingredients. The egg muffins can be stored in an airtight container in the fridge for up to 3 days and can be quickly and easily reheated in the microwave.

Nutritional information: (Per serving)

Calories
226 kcal

Carbohydrates
1.5 g

Protein
20 g

Fat
16 g

Method
1
Preheat the oven to fan 180°C and grease a muffin tray with butter.
2
In a mixing bowl, whisk the eggs and milk well. Add 2 tsp Egg Topping.
3
Wash and finely dice the peppers and courgettes. Finely grate the Cheddar.
4
Add the peppers, courgettes and ham to the egg mixture. Stir well until the ingredients are evenly distributed.
5
Divide the mixture evenly between the prepared muffin cases. Fill each tin about 3/4 full. Sprinkle the Cheddar evenly over the top.
6
Bake in the preheated oven for about 20 minutes, or until the eggs have set and the muffins are lightly browned on top.
7
Remove the muffin tray from the oven and allow the muffins to cool for a few minutes before removing them from the tin.
8
To get them out, carefully run a knife around the edge of each muffin tin to loosen them. Then lift the muffins out gently with a spoon or fork.
9
Garnish the egg muffins with additional Egg Topping as desired and serve warm.
Tip: You can adapt the recipe to suit your preferences by adding other vegetables or ingredients. The egg muffins can be stored in an airtight container in the fridge for up to 3 days and can be quickly and easily reheated in the microwave.

Nutritional information: (Per serving)

Calories
226 kcal

Carbohydrates
1.5 g

Protein
20 g

Fat
16 g

Egg muffins

You asked, we listened. High-protein breakfasts that can be made in advance are just what we all need right now. These egg muffins are endlessly customisable depending on what you have in your fridge. Whip up a batch on a Sunday and enjoy a healthy breakfast every day of the week. We love replacing the courgette and red pepper with mushrooms, spinach and grated Parmesan to mix it up a little. Egg Topping is very versatile and will go with any filling.

 

More healthy breakfast ideas

Have you tried this beautiful acai bowl? Maybe you’re more of a porridge person. Our apple and cinnamon porridge is to die for – simple and quick to prepare but with flavour that’s out of this world thanks to our Apple Cinnamon Porridge Spice. Check out more breakfast ideas here, including more egg recipes like menemen!

Ingredients

Servings

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