These egg muffins are really easy to make and can use whatever vegetables or other ingredients you have on hand.
My kids are just starting to appreciate the finer things in life … like scrambled eggs, toad-in-the-hole, fried eggs on hamburgers, etc. Ok, so I don’t really like the eggs on hamburgers, but the rest of the family does! What has been really surprising is the way they hoe into scrambled eggs these days, whether it’s for breakfast, lunch or dinner. So I thought I’d try to help out a little and make some egg muffins for the kids to either take in their lunches, or just have as a snack. Unfortunately, what they like with their eggs is basically eggs, meat and that’s about it. I love having lots of veggies in mine, including zucchini, spinach, tomato, etc, so I ended up making two varieties. Either way these are really easy to make … and they look really cool when they just come out of the oven (they balloon up, but then fall when cooled).
Just a note of warning – don’t try to cook these in paper patty pans – the egg mixture sticks to them, even if you’ve sprayed the pans, and leave you with a real mess! But the silicon pans work. Talking from experience … multiple experiences (you think I’d learn by now!).
Egg muffins
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 1/4 cup tomatoes diced
- 1/4 cup carrots grated
- 1/2 cup fresh spinach chopped
- 2 to 3 tablespoons fresh basil diced
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground pepper
- 10 to 12 eggs
Instructions
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Preheat oven to 180C/350F.
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Grease a 12-cup muffin pan with oil, butter or cooking spray or use silicon cupcake pans.
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In a large bowl, whisk together eggs, salt and pepper. Add chopped veggies and combine well.
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Fill muffin cups with egg mixture being sure not to fill cups to the rim (about 1/4 to 1/3 cup in each cup)
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Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle
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Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days
