Busy mornings call for quick, nutritious, and protein-packed breakfasts that keep you energised throughout the day. That’s where egg muffins come in! These easy-to-make, grab-and-go breakfast treats are loaded with protein, flavour, and customisable ingredients to suit your taste. Whether you prefer them with cheese, veggies, or lean meats, they’re a delicious and healthy way to start the day.
Perfect for meal prepping, these egg muffins can be made in advance and stored in the fridge or freezer for a quick and satisfying breakfast anytime. The beauty of egg muffins lies in their simplicity. With a few basic ingredients, you can create a nutritious dish that not only fuels your body but also tantalises your taste buds.
These recipes are adaptable to a variety of dietary preferences. You can load them up with your favourite vegetables, add a dash of herbs, or experiment with different cheeses to achieve your desired flavour. Moreover, egg muffins are an excellent way to reduce food waste as you can use up leftover ingredients from your fridge. Whether you serve them at home, take them to work, or pack them for a picnic, egg muffins are sure to impress. Their convenient size and balanced nutrition make them an ideal option for breakfast, brunch, or even as a light snack later in the day.
Woolworths TASTE Egg muffins
Ingredients for Egg Muffins
- 400 g broccoli steamed and blended (not to a purée just to chop it up finely)
- 8 free-range eggs beaten (try to keep the air in so the muffins are light and fluffy)
- 150 g feta or goat’s cheese
- bacon, fried until almost rendered, for topping
- sea salt and freshly ground black pepper, to taste
Other filling options:
- baby tomatoes, dried in the oven (or Woolworths sundried tomatoes in oil)
- roasted butternut chunks
- Parmesan or Cheddar, grated
Method To Make Egg Muffins
- Prepare all the fillings, e.g. steam and blend the broccoli; roast the squash; chop sundried (or oven-dried) tomatoes; fry the bacon until almost crisp.
- Grease a 12-hole muffin pan or a large 6-hole muffin pan.
- Preheat the oven to 180°C. Add spoonfuls of the broccoli to each of the muffin moulds. Add the chopped tomatoes if using, the butternut if using and the feta or other cheese of choice. You can mix it up here depending on what your kids will/won’t eat – e.g. add squash for the sweet tooth types and tomatoes to the others. Make a variety
- Pour the egg over the filling to cover it (don’t add milk as it makes these watery) – the filling should take up most of the muffin mould.
- Season and top with the crispy bacon – either crumbled or in slices.
- You can also grate extra cheese (Parmesan or Cheddar) over the top when you add the bacon.
- Cover the muffin pan with foil and bake for 15–20 minutes. After 20 minutes, remove the foil and bake for a further 15 minutes, or until the eggs are set and the tops are golden.
SOURCE: Woolworths TASTE
Cheese & Mushroom Frittata Egg Muffins Recipe
Makes 12 frittata cups
Ingredients For Cheese & Mushroom Frittata Egg Muffins:
- 12 XL free-range eggs
- 100g softs goat’s cheese/chevin (can substitute with a soft cheese of your choice)
- 250g portabellini mushrooms, sliced
- 1 small onion, finely diced
- 100g kale or spinach, roughly chopped
- Extra virgin olive oil
- Salt and pepper, to taste
Method To Make Cheese & Mushroom Frittata Egg Muffins:
- Preheat oven to 180°C. Lightly spray a 12 cup cupcake tin with non stick olive oil spray.
- In a large frying pan heat a drizzle of olive oil. Fry the onion until soft. Add the mushrooms and cook until golden brown. Add the kale and cook until slightly wilted. Season everything well.
- Remove from the pan and set aside to cool.
- In a large bowl whisk together the eggs and season well with salt and pepper.
- Divide mushroom mixture between the cupcake cups. Evenly distribute little nuggets of the goat’s cheese.
- Pour in the whisked eggs.
- Place cupcake tin on a baking tray and bake for 15-20 minutes, until set.
- Let cool slightly, and serve or store in an airtight container in the refrigerator for a quick snack or easy lunchbox meal.
SA Poultry Breakfast Egg Muffins
Makes 12
Ingredients for Breakfast Egg Muffins:
- 12 extra large eggs
- 125ml cream
- ½ cup spring onions, chopped
- 2 cloves garlic, grated
- 1 chilli, diced
- 1 large red bell pepper, diced
- 1 cup corn, cut off the cob (or frozen)
- 2 cups baby spinach
- 60g (½ cup) mozzarella, grated
- Salt and pepper, to taste
- Olive oil
Method to Make Breakfast Egg Muffins
- Preheat oven to 180˚C and grease a 12-cup cupcake tin.
- Add a drizzle of olive oil to a large frying pan.
- Add spring onion, garlic and chilli. Cook until fragrant.
- Add bell pepper and corn and cook until tender.
- Add spinach and cook until wilted and all water evaporates. Remove from the heat and stir through the cheese.
- Meanwhile, whisk eggs and cream together. Season well.
- Evenly distribute the veggies into the cupcake tin.
- Pour egg mixture over veggies.
- Bake in the oven for 20-25 minutes, or until golden and set.
Serve warm and enjoy!
To freeze:
Wrap cooked and cooled muffins tightly with cling film and place in a Ziplock bag and freeze.
To reheat:
Defrost muffins in the fridge or covered on the counter.
Oven: Place muffins on a baking tray and reheat in the oven at 180˚C until warmed through.
Microwave: For a quicker breakfast on the go option use the microwave. Place on a piece of paper towel on a microwave-safe plate. Reheat gently in the microwave on medium power until hot and warmed through to the centre, about 30 seconds (from thawed) or 1 to 2 minutes (from frozen).
SOURCE: SA Poultry
Foodies of SA Easy Egg Cups 3 Ways
Ingredients To Make Easy Egg Cups 3 Ways:
- 8 – 10 large eggs
- 1/3 cup milk
- 1 tsp Aromat Naturally Tasty
Serving suggestion 1 (makes 4 cups)
- 1/2 cup baby spinach
- ½ cup cherry tomatoes
- ½ cup feta, chunks
Serving suggestion 2 (makes 4 cups)
- 1/2 cup mushroom, sliced
- 1 red pepper
Serving suggestion 3 (makes 4 cups)
- 2 slices of sandwich ham
- 1/2 cup cheese, grated
Makes 12 egg cups
Method To Make Easy Egg Cups 3 Ways :
- 1. Preheat the oven to 170°C and grease a normal 12-hole muffin tin.
- In a large bowl, whisk together the eggs and milk.
- Season with Aromat Naturally Tasty.
- Set aside while the other ingredients are being prepared.
Serving suggestion 1:
- Chop the baby spinach into fine pieces and halve the cherry tomatoes.
- Divide these ingredients equally into one row of a muffin tin and top with some feta chunks.
Serving suggestion 2:
- Chop the mushrooms and the red pepper into small pieces.
- Divide these ingredients equally into one row of a muffin tin.
Serving suggestion 3:
- Cut the ham into smaller squares.
- Divide the ham and cheese equally into one row of a muffin tin.
To finish:
- Pour the egg mixture over the fillings, filling each muffin tin hole ¾ full.
- Bake for 20 – 25 minutes until the egg is set. Allow to cool in the tin for 5 minutes before removing to cool on a wire rack for 10 – 15 minutes.
- Place into an airtight container. Store in the fridge for up to five days.
- Microwave for 10 – 15 seconds, sprinkle with a dash of Aromat Naturally Tasty and serve as breakfast with a glass of fresh orange juice. ENJOY!!
SOURCE: FOODIES OF SA
Frequently Asked Questions (FAQs) – Perfect Egg Muffins: Protein-Packed Breakfast Treats
What are egg muffins?
Egg muffins are mini omelettes baked in a muffin tin, making them a high-protein, low-carb breakfast or snack that’s easy to prepare and customise.
How long does it take to make egg muffins?
It typically takes 5-10 minutes to prepare and 15-20 minutes to bake, making them a quick and convenient breakfast option.
What ingredients can I add to egg muffins?
You can customise egg muffins with:
- Vegetables (e.g. spinach, bell peppers, mushrooms, onions)
- Cheese (cheddar, feta, or mozzarella)
- Protein (cooked bacon, ham, sausage, or smoked salmon)
- Herbs and spices (parsley, chives, paprika, or black pepper)
How do I prevent egg muffins from sticking to the tin?
Use a non-stick muffin tray, grease it well with butter, oil, or cooking spray, or line it with silicone baking cups to prevent sticking.
Can I make these egg muffins dairy-free?
Yes, simply omit cheese or use a dairy-free alternative. You can also use coconut or almond milk instead of regular milk for extra creaminess.
Can I make egg muffins in advance?
Yes! Egg muffins store well and are perfect for meal prep. Make a batch and store them in the fridge for up to 4 days.
Can I freeze egg muffins?
Yes, egg muffins freeze well for up to 2 months. Let them cool completely, wrap individually, and store in an airtight container. Reheat in the microwave for 30-60 seconds before eating.
Why did my egg muffins collapse after baking?
Egg muffins may deflate slightly as they cool. To reduce this, avoid overbeating the eggs and let them cool in the tin for a few minutes before removing.
How can I reheat egg muffins?
Reheat in the microwave for 30-60 seconds, in the oven at 180°C for 5-10 minutes, or in an air fryer at 160°C for 3-5 minutes.
Can I make vegetarian egg muffins?
Absolutely! Just omit meat and add more vegetables or plant-based proteins like tofu or chickpeas for extra nutrition.
Are egg muffins healthy?
Yes, they are high in protein, low in carbs, and packed with nutrients. However, if you’re watching your fat intake, use egg whites instead of whole eggs and choose lean proteins.
Can I use egg substitutes in this recipe?
Yes, you can use egg alternatives like liquid egg replacers or flaxseed eggs, but the texture may be slightly different.
Egg muffins are a wonderfully versatile and convenient breakfast option that perfectly balances nutrition and taste. With their blend of eggs, fresh vegetables, and melted cheese, these muffins are not only delicious but also provide a robust dose of protein and essential vitamins to power your day. Whether you are in a rush in the morning or looking for a healthy snack to enjoy later, these egg muffins are sure to satisfy your hunger and taste buds. Their simplicity allows you to customise them to your liking, adding various vegetables, herbs, or even meats to suit your dietary preferences. Moreover, the fact that they can be prepared ahead of time makes them an ideal option for busy weekdays or for meal prepping over the weekend.
Disclaimer: This information is for educational purposes only and should not replace dietary or medical advice. If you have allergies or specific dietary concerns, please consult a nutritionist or healthcare professional.
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