Muffins don’t have to be sweet and for those seeking a healthy breakfast idea, these savoury versions are perfect.
Packed with colourful vegetables and cooked without any oil, the egg cups are an easy way to eat more greens at the start of the day.
Sharing the recipe on her blog Delicious Meets Healthy, food blogger Neli described the muffins as “so delicious”, and “the perfect grab-and-go breakfast”.
Cooking them couldn’t be easier as they take just 20 minutes in the oven, and it’s as simple as scrambling everything together beforehand.
What’s more, the recipe is so versatile it can be adjusted to suit any palette.
Egg muffins recipe
Preheat oven to 190C and line a muffin tin with silicone muffin moulds or paper liners. Alternatively, spray the muffin pan generously with cooking spray.
Ensure everything is chopped up very finely then saute the peppers, shredded carrots and onion in a skillet over medium heat until tender.
In a large mixing bowl crack the eggs and lightly beat with a whisk, but take care not to overdo it or they’ll lose their fluffy texture in the oven. Next, add the salt and pepper, and whisk to combine.
Add all vegetables and cheese to the whisked eggs, and toss to combine. Now is the time to add some crumbled-cooked bacon if using.
Fill each muffin mould with the vegetable egg mixture so that each is filled to about 3/4 full. Be careful not to overfill each muffin cup.
Extra cheese can be sprinkled on top of each one along with some dried herbs. Bake for about 20 minutes, or until muffins are set, cooked through, and lightly golden.
They will puff in the oven but sink upon cooling. When cooked, leave the muffins to cool in a pan on top of a wire rack for about five minutes before removing them.
