Eggs are a classic breakfast staple, often enjoyed fried, scrambled, boiled, or poached. While pairing them with toast is a popular choice, it can sometimes lack flavor and be difficult to incorporate extra vegetables. But fear not! Registered dietician Romina Bertinazzo has shared a delicious and healthy recipe for savory egg muffins, combining eggs with leafy greens and cheese. In her cookbook, “Yummy Little Belly,” she explains, “These muffins are quick to make, delicious, and packed with veggies. I always plan to make them ahead for easy mornings all week, but they disappear before the day’s end!”
This recipe is incredibly versatile and lends itself to various additions. For a meaty twist, try adding chopped ham or bacon pieces. You can also experiment with other ingredients like pumpkin or sunflower seeds. Let’s explore this easy recipe together!
Breakfast Egg Muffin Recipe
Ingredients:
* Three large eggs
* 30g Cheddar cheese, grated
* 10g spinach leaves, chopped
* Two cherry tomatoes, sliced
* Two tablespoons grated Parmesan, for sprinkling (optional)
Method:
1.
Preheat your oven:
Start by preheating your oven to 180°C/160°C fan/350°F/gas 4.2.
Prepare your muffin tin:
Line a six-hole (or 12) muffin tin with muffin liners.3.
Mix the ingredients:
In a bowl or large jug, crack in the eggs, add the grated cheese and spinach, and mix well to combine.4.
Add optional extras:
Feel free to customize your muffins by adding other ingredients like chopped ham, bacon, pumpkin seeds, or sunflower seeds.5.
Fill the muffin tins:
Divide the mixture evenly between the muffin cases.6.
Top with tomatoes and cheese:
Top each muffin with a slice of cherry tomato and a sprinkle of Parmesan cheese, if desired.7.
Bake:
Bake the muffins in the heated oven for 20 to 25 minutes, or until they are golden brown on top.8.
Cool and enjoy:
Remove the muffins from the oven and let them cool slightly before serving.These muffins are perfect for a quick and healthy breakfast, a grab-and-go snack, or even a light lunch. They can also be stored in an airtight container in the refrigerator for up to three days. Enjoy!
