Making these egg muffins have been on my agenda since God-knows-when. Somehow, it just wouldn’t happen. So when I chose the theme “Savory Bakes” for the Blogging Marathon #101, I had told myself that I have to bake this somehow for this series. Even though this is the second post of the series, I had baked it only last week.
Eggs are a good source of protein and fat, and we all know it. It has recently shed all its bad name and come into the group of super-foods. A couple of eggs in the morning or as evening snack can keep you satiated for quite a long time. I love eggs and eat at least two every day, especially after I have started my weight loss journey. If there is something that is present 24×7 in my pantry, then it is eggs. Most of the time I have it in the form of boiled eggs, omelette or scrambled if I am in really good mood. But most of the time, I am never in a mood or tied up on time to try other ways with eggs.
Last week, I made them for my evening snack after coming back from work. So I can’t call them “breakfast muffins”, but since usually eggs are associated with breakfast, let it be so. 😉 It is more like an omlette but baked in muffin tins for an easier biting option. They make lovely finger food for kids who love to eat eggs.
The beauty of this recipe is that you can add any add-ons of your choice, or even keep it plain if you want. I made sure my muffins had a biteful of vegetables in it in each bite. I will give some more options in the notes in the recipe card. However, do not go overboard, just enough to get them baking and ready. Off to the recipe…
- 4 eggs, whisked well
- Salt and pepper to taste
- 2 tbsp minced onion
- 2 tbsp sliced black olives
- ¼ cup chopped capsicum
- 4 large button mushrooms, chopped
- 2 tbsp coriander leaves
- 1 slice cheese or some mozarella cheese
- Preheat oven to 180 degrees. If using a muffin tin, grease them well with melted butter or oil. I used silicon liners.
- Pour the whisked eggs equally into each cavity. Divide the rest of the ingredients into each cavity making sure that the rim is not too high. Top with cheese if using.
- Bake for 25-30 minutes till the egg is done. Serve warm!
You can use leftover chicken in it. Even chopped sausages.
You can use chopped spinach and some garlic as well. They would taste delicious! The options are endless!
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#101.