I have 2 confessions to make.
1st confession – I’m not a morning person and I become grouchy bear if I’m on empty stomach. So stay away from me in the morning, especially if I didn’t get my breakfast. I will try to get as much sleep as I possibly can before waking up, I’d rather get an extra 15 minutes sleep than using them to do my hair or make-up.
2nd confession – I l used to eat in the car while driving to work, and I still do now when I’m running around in the morning.
Egg “Muffins” are great breakfast ideas for anyone who’s busy in the morning and wants something that can be made ahead and eaten on-the-go. These Egg Muffins, or more like mini-quiches baked in muffin cups to create a grab-and-go breakfast that you can make on the weekends and then quickly reheat in the oven for a hot breakfast on the go.
These muffins here are filled with tomatoes and savoy spinach from my balcony, and topped with cheese and herbs. I’ve been occupied with my edible garden for the past 6 months. Seeing plants grow from seeds or stems, then turning into edible plants or fruits is a satisfying accomplishment and brings me lots of joy. Gardening is extremely therapeutic and a great stress reliever. Call me weird, but I enjoy talking to them on my morning watering routine.
These egg muffins are pretty versatile, fill them up with your favourite ingredient fillings.
Vegetable options: capsicum (bell pepper), tomato, spinach, broccoli, asparagus, mushroom.
Optional additions: ham, bacon, smoked salmon, flaked tuna
Optional topping: grated cheese, herbs/spring onion (I like to top with grated cheese to get a browned top). They taste good without cheese too.
These little breakfast treats are high in protein, gluten-free, and perfect to feed to kids. Egg muffins topped with cheese are pretty filling for me, two small muffins is enough for my breakfast.
- 1 clove Garlic – minced
- 4 cups Spinach
- 2 Tomato – diced
- 8 Large Eggs
- 1/2 cup (4 tablespoon) grated Cheese
- sprinkle of Herbs (I used dried rosemary)
- Pinch of Salt & fresh ground Pepper
- Preheat oven to 375 F. If using regular muffin pan, use waxed paper liners.
- Dice tomatos into small pieces.
- Saute garlic and spinach with a little olive oil on low fire until spinach is wilted.
- Whisk egg with salt and pepper in a measuring bowl/cup with a pour sprout.
- Place spinach and tomato into muffin cups. Add diced meat/fish, You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients.
- Pour egg into each muffin cup until it is 3/4 full. Top with grated cheese and herbs,
- Bake 25-35 minutes until muffins have risen and are slightly browned and set. [br][url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-1.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-1.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7731″][/url] [url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-2.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-2.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7732″][/url] [url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-3.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-3.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7733″][/url] [url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-4.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-4.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7734″][/url] [url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-5.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-5.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7735″][/url] [url href=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-6.jpg”][img src=”https://www.justasdelish.com/wp-content/uploads/2014/01/EggMuffins1-6.jpg” alt=”” width=”250″ height=”166″ class=”alignnone size-full wp-image-7736″][/url]
Comments
8 responses to “Egg Muffins”
This is such a great breakfast idea. I am going to try it today. I am pretty sure this will be loved by my fiance. 🙂
If you freeze this, how long do you microwave it to thaw? Can you do that with the silicone case on?
Thanks in advance. Have a good day.
Hi Youngmi, sorry for late reply. Dont freeze it with silicone case. Usually I reheat them on the baking tray in the oven for 15mins on 200C/400F. In microwave would be 5 mins on high, do not need the silicone case.
Hi Shannon, love the egg muffin idea! By the way, I am living in apartment too. Would like to plant some edible plants like you too. May I know where you get the seeds for savoy spinach, mint, thai basil and cress? Also would you please share with me what type of soil is used? I’m a beginner in gardening. Thanks.
Hi Lisan, thanks for your feedback & sorry for late reply, forgot about your comment. For beginners, it’s best to get seedlings from nurseries or friends to grow. I get organic soil from the nursery. Savoy spinach, mint and thai basil can grow by sticking stems into the soil. I bought the cress seed in UK last year. I’ll be posting about my edible garden and how to start one later this week. Look out for it.
That’s great Shannon! Looking forward for the post! Thanks!
Shannon: Thanks for sharing your recipes. I like your simplicity method. Can you please tell me what kind of muffin cup are you baking with? Thank you
Hi Dee, glad you like the simple recipes. I use muffin tray and silicon muffin cups I bought from Daiso (100yen shop).
Shannon, this is such an awesome recipe especially for gluten-free lovers. I will try this soon!