The Pretend Chef

Egg muffins Recipe

Quick, easy and healthy egg muffins

Desserts/ finger food, Egg | February 24, 2017 | By

These egg muffins are delicious, quick and easy to make, to crown it all it is very healthy. What better way to fuel up your body in the morning, as a lunch pack, a grab ‘n’ go snack or a protein energy boost at mid-day.

They are called egg muffins, egg cups, omelette muffins or mini frittata. Egg muffins are low in calories, therefore ideal for weight watchers and the egg is the star of the dish. 

You can make it using ingredients you already have in your kitchen or with leftovers.
Egg muffins can be made ahead, put in the refrigerator overnight and reheated in the microwave for breakfast. It is a very forgiving dish, it can’t really be messed up. 

You can choose your add-ins from the list below. 

Quick, easy and healthy egg muffin

Possible add-ins

Chilli, bacon, sausage, ham, spring onions, baby spinach, cheese, bell peppers, meatballs, tomatoes, finely chopped green amaranth, mushroom, garlic, broccoli etc.

Possible dips

Ketchup, tabasco or any pepper sauce.

To make Easy egg muffins

1 tablespoon vegetable oil
6-8 eggs
1 cup chopped onions
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup ham/bacon/sausage/minced beef/meatballs, chopped
salt
dry chilli pepper

Grease 12 muffin tins and set oven at 180 deg C.

Chop onions, red and green peppers. Also sausage, ham or meatballs etc. 

chopped vegetables on a chopping board for egg muffin

In a frying pan, set over medium-high heat, put vegetable oil. When hot, add onions and peppers.

When hot, add onions and peppers.

Saute until tender.

Add sausage or ham etc. Season with salt and pepper.

Stir and taste.

vegetables in wok for egg muffins

Cook until meat is ready, take off the heat.

Divide the fried vegetables and meat equally into the prepared tins.

vegetables and meat in muffin pan

In a jug or bowl beat eggs. 

Season with salt and pepper.

beaten egg for egg muffins

 Pour beaten eggs into the vegetables in the prepared tin.

egg muffins mix in muffin pan

Bake for 15-20 minutes till firm on top, when a skewer is inserted into the muffin, it comes out clean.

Quick, easy and healthy egg muffin

Cool slightly and serve. You might need to run a knife around the edge of the muffin to release it.

Quick, easy and healthy egg muffin

You can sprinkle cheese or drizzle ketchup or hot sauce on top. Serve with toasted bread or fried plantains. 

Note:

  • Be sure to grease the baking tin very well, these muffins will otherwise stick to the tin or use cupcake cases to line the tin, especially if eating on the go or as part of a lunch pack.
  • If you don’t have muffin tins, use your Moi Moi tins.
  • Do not overload your egg muffins with ingredients, it is still about the eggs after all
  • For lighter muffins, use 4 whole and 2 egg whites.
  • You can put round slices of plantain on top before baking for a more filling meal.

Quick, easy and healthy egg muffin

Let us know how much you enjoyed this egg muffin. What else did you add to yours? Please leave a comment below. Follow on Instagram @thepretendchefofficial.

Quick, easy and healthy egg muffin

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