Egg Breakfast Muffins are super light,filled with a variety of staple ingredients. Easy and quick to make, always a hit at breakfast and snack times!
This delicious recipe has been generously shared by one of our great cooks, Carina. She's always coming up with great recipes, and here we have Cari's Easy Egg Breakfast Muffins.
This is how easy it is to make them; Cari made up a batch for her family's breakfast before setting off for work in the morning! Now that's what I call easy.
These egg muffins are full of deliciousness, light and fluffy, and a pure delight to eat. You can add what you like in the batter mix, but for ease and time, Carina used ingredients she has in the freezer, ready chopped etc.
Carina tells me this is one of her family favorites now, and with them being so easy to make, it's really no trouble at all to make a quick batch for breakfast.
9 - 12 depends on the size of your cup cake / muffin tin
4 eggs 1 cup or 240 g of egg whites (if you can't buy cartons of egg whites, it is about 6 - 7 egg whites from medium eggs) 1/2 cup or 50 g grated mozzarella cheese 1/2 cup or 125 g of chopped mix veggies ( I always keep frozen veggies already chopped so I use celery, peppers, and onions) 1/2 cup or 125g cooked ham (optional) 2 tbsp flour 2 tsp baking powder Salt and pepper to taste
1. Preheat oven 350F or 180C or Gas 4
2. Mix all the ingredients and pour into greased muffin pan.
If you want really fluffy pies, whisk the egg whites separately until soft peaks then gently fold into the other ingredients.
TOP TIP : Use muffin / cup cake liners as they can be tricky to remove from the tin.
3. Cook in the oven for 20 minutes
Tip: Like a cake, they are done when a knife comes clean after inserting it.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
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