Breakfast egg muffins are spongy and flavorful, it is because of the air bubbles that get baked into the eggs. When I make egg muffins it’s usually as part of my meal prep. That means they’ll be sitting in the freezer or refrigerator until they’re all consumed 🙂 The best part about these breakfast muffins is you can add any ingredients of your choice or whatever you have handy in the kitchen. I have used some spinach, bell pepper, and cherry tomato as I always have them stocked up in my fridge.
Calories – 35c per muffin
Prep time – 5 minutes
Cook time – 15 minutes
Half cup Milk
1tsp. Baking powder
Seasoning (salt, black pepper, and chili flakes)
- In a large bowl crack open eggs, add milk, baking soda, salt, pepper and chili flakes for that extra spice.
Add fine chopped spinach, bell pepper and tomato, give it all a good whisk.
- Grease all the molds of a muffin baking tray (you can make how many ever you want, normally I fill them all)
- Fill the molds with the egg mixture (do not fill until the brim as the muffins will rise up during the baking process)
- Bake for about 20-25 mins or until the muffins are cooked (insert a toothpick to check, if the inserted toothpick comes out clean that means it is cooked)
Serve these yummy and healthy egg muffins with lots of green salad or steam vegetables on the side. Please do share more ideas with me via contact me. I would love to hear from you.