Healthy three-ingredient egg muffins are ‘perfect’ for breakfast on the go
Getting breakfast on the go doesn’t lend itself to the healthiest food options, but for those who love scrambled eggs, these muffins are the perfect solution.
With so many variations of these omelette-style snacks, it can be easy to overcomplicate them.
But with this easy recipe, the base product requires just three simple ingredients – eggs, salt, and pepper.
They do need to be cooked in advance, though making them takes just 30 minutes and can be done days or even weeks prior.
Here’s a step-by-step guide to making healthy breakfast muffins by the chefs at Lifemadesweeter.
A chef at Lifemadesweeter said: “These healthy veggie egg muffins are the perfect breakfast or snack, plus freezer and kid-friendly. Add any of your favourite veggies or try a combo of spinach, feta, tomatoes, and extra egg whites for high protein.”
For 12 servings:
- Six large eggs
- One-quarter of a teaspoon of salt
- A pinch of ground black pepper
- One quarter of a teaspoon of dried oregano, chilli flakes, basil, parsley or other dried herbs
Make eggy bread in just 10 minutes with ‘delicious’ recipe[LATEST]
Mum’s recipe for ‘crispy’ roast potatoes that are ‘fluffy'[REVEAL]
Food lover shares ‘easiest’ overnight oats recipe that uses just 4 ingredients[RECIPE]
These omelette-cup muffins are best when cooked in a warm oven which should be preheated to 175C. To avoid sticking, take care to lightly coat a standard 12-cup muffin tin with nonstick spray before making the mixture.
If using fillings, fill up three to four cups with finely chopped vegetables like spinach, peppers, tomatoes, and mushrooms. Then divide this out between the 12 muffin cases to ensure an even spread. The cases can be left empty to make plain egg muffins.
For the mixture, whisk together the eggs, salt, pepper and any other seasonings in a large jug. Extra whites can be added at this point to increase the protein content.
Once combined, carefully fill each muffin cup three-quarters of the way to the top with the egg mixture.
Bake for around 24 minutes until the mixture is set and leave them to cool for a few minutes after removing the tin from the oven. Run a butter knife around the edges of each muffin to loosen the cups and remove them from the pan.
Enjoy hot or leave to cool on a wire rack before storing in the fridge or freezer to eat at a later date. The breakfast snacks will keep for up to three days in the fridge, and up to three months when frozen.
To safely freeze the muffins, wrap them up individually with cling film once fully cooled. Then place them in a zip-top bag in the freezer.
The cups can also be reheated, just ensure they are left to thaw overnight in the refrigerator, or reheat directly from frozen for one to two minutes on a medium microwave setting.
Source: Read Full Article