Egg Muffins
Looking for a protein-packed, veggie-filled breakfast that won't leave you slaving over the stove? The Egg Muffin is your flavourful answer to hectic mornings and your ticket to a full stomach and fuller day!
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large Eggs
- 100 g Cheddar Cheese (Grated)
- 1 small Bell Pepper (Red, finely diced)
- 1 small Bell Pepper (Green, finely diced)
- 1 small Onion (finely diced)
- 50 g Spinach (Baby, chopped)
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 tsp Oregano (Dried)
- 1/4 tsp Thyme (Dried)
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a muffin tin with a bit of oil or line it with paper liners.
- 2
In a bowl, crack the eggs and whisk them until well beaten.
- 3
Add the grated cheddar cheese to the beaten eggs and mix well.
- 4
Stir in the finely diced red and green bell peppers, finely diced onion, and chopped baby spinach.
- 5
Season the mixture with salt, black pepper, dried oregano, and dried thyme. Mix until everything is evenly combined.
- 6
Using a ladle or measuring cup, pour the egg mixture into the muffin cups, filling each cup about 2/3 full.
- 7
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the egg muffins are set and slightly golden on top.
- 8
Once baked, remove the muffin tin from the oven and let the egg muffins cool for a few minutes in the tin.
- 9
Carefully remove the egg muffins from the tin and transfer them to a wire rack to cool completely.
- 10
Serve the egg muffins warm or at room temperature. They can be stored in an airtight container in the refrigerator for a few days.