These egg muffins are really easy to make and can use whatever vegetables or other ingredients you have on hand.

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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 (like those pictured) work.  Talking from experience … multiple experiences (you think I’d learn by now!).

Egg muffins
Serves 12
Print
133 calories
1 g
341 g
9 g
12 g
3 g
100 g
231 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
100g
Servings
12
Amount Per Serving
Calories 133
Calories from Fat 79
% Daily Value *
Total Fat 9g
13%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 341mg
114%
Sodium 231mg
10%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 12g
Vitamin A
21%
Vitamin C
2%
Calcium
5%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup tomatoes, diced
  2. 1/4 cup carrots, grated
  3. 1/2 cup fresh spinach, chopped
  4. 2 to 3 tablespoons fresh basil, diced
  5. 1/2 teaspoon sea salt
  6. 1/4 teaspoon fresh ground pepper
  7. 10 – 12 eggs
Instructions
  1. Preheat oven to 180C.
  2. Grease a 12-cup muffin pan with oil, butter or cooking spray or use silicon cupcake pans.
  3. In a large bowl, whisk together eggs, salt and pepper. Add chopped veggies and combine well.
  4. 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)
  5. Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle
  6. Muffins can be stored in an airtight container in the fridge for up to 3 to 4 days
beta
calories
133
fat
9g
protein
12g
carbs
1g
more
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egg-muffins

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