Egg muffins
Egg muffins are the simplest way to stock up on protein breakfasts. The whole trick is cooking the water out of the vegetables before mixing them with the egg — otherwise the muffins weep water and turn spongy. Baked, they keep 4 days in the fridge.
Your own work in that: 0 min.
- Cooking the vegetables 8 min
- Egg mixture 5 min
- Baking 22 min
- Cooling 5 min
Step by step
0 / 5 doneCook and dry the vegetables
Dice the pepper finely and slice the spring onions. Fry in olive oil for 4 minutes, add the spinach and cook 3–4 minutes more until wilted and all the water has evaporated. Tip onto a plate and cool.
Ingredients: 1 pcs red pepper · 4 pcs spring onions · 120 g spinach · 1 tbsp olive oil
TipThe vegetables must feel dry. Wet ones turn the muffins into a sponge with a puddle underneath.
Spinach gives off a huge amount of water — it must go now.Beat the eggs
Whisk the eggs with milk, salt, pepper and paprika — without aerating, just until combined. Stir in the cooled vegetables and two thirds of the cheese.
Ingredients: 10 pcs eggs · 80 ml milk · 120 g cheddar · 1 tsp salt · ½ tsp pepper · ½ tsp sweet paprika
TipDo not whip to a foam: an aerated mixture rises high in the oven and then sinks in the middle.
Fill the tin
Grease a 12-hole muffin tin thoroughly or use silicone. Fill the cups three quarters full and scatter over the remaining cheese.
Ingredients: 10 pcs eggs · 80 ml milk · 120 g cheddar · 1 tsp salt · ½ tsp pepper · ½ tsp sweet paprika
Three quarters full — the egg rises to sit neatly above the rim.Bake for 22 minutes
Bake at 175°C for 20–22 minutes until the centres are springy and the tops slightly domed. Do not overbake — a dry muffin is wasted eggs.
Ingredients: 10 pcs eggs · 80 ml milk · 120 g cheddar · 1 tsp salt · ½ tsp pepper · ½ tsp sweet paprika
Cool and store
Wait 5 minutes in the tin, then run a knife around the edges and lift out. Keep in the fridge for up to 4 days or freeze for 3 months; reheat for 40 seconds in the microwave.
Ingredients: 10 pcs eggs · 80 ml milk · 120 g cheddar · 1 tsp salt · ½ tsp pepper · ½ tsp sweet paprika
Before you start
With bacon
Add 100 g of fried bacon in place of some of the cheese. Drain off the fat so the muffins are not heavy.
Dairy free
Skip the cheese and milk, add 2 tablespoons of plant milk and a spoonful of nutritional yeast for a cheesy note.
Getting them out
A silicone tin or paper cases save the nerves — egg sticks to metal harder than cake batter does.
