These simple egg muffins are a great way to use up whatever herbs, cheese and vegetables you have on hand and are so quick the mixture was ready to go before our oven was finished preheating.
Eggs themselves are a great source of protein and also contain loads of other nutrients like omega-3 fatty acids, vitamins A, E and B12, antioxidants and choline. Pair them with vegetables and you have the perfect healthy on the go breakfast, lunch (ideal for lunchboxes) or snack.
While we used spinach, basil, fetta, tomato and corn, you can try other additions like mushrooms, grated zucchini or carrot, peas, capsicum, goats or tasty cheese, onion, olives, other fresh or dried herbs… take your pick and get creative.
This recipe makes 6-8 depending on the size of your muffin cases.
You will need
- Olive oil for greasing
- 6 eggs
- Baby spinach, small handful, chopped
- Fresh basil, small handful, chopped
- 40g fetta, crumbled
- 125g canned corn, drained
- 6-8 cherry tomatoes, cut in quarters
- Salt and pepper
What you do
Preheat the oven to 180℃. Grease 8 cases on a muffin tray with olive oil. Whisk the eggs in a large bowl. Mix in the chopped spinach, basil, fetta and corn. Season with salt and pepper.
Spoon evenly into muffin tray and place a few slices of tomato on each one. Bake for 20-25 minutes until egg is set. Allow to cool slightly before removing from cases. Serve on it’s own or with a salad. Store in fridge.