How to make… Baked egg muffins recipe

April 7, 2014
Oven baked Egg muffin recipe
Baked egg muffins with garden peas and sweetcorn – the perfect combo
One thing I’ve noticed after getting married is that I am getting worryingly domesticated.  Yes I still love eating out, but I get an unhealthy amount of satisfaction from a well-made meal.
On that note, I wanted to share my recipe for a quick, easy and nutritious breakfast.
I’ve seen lots of egg muffin recipes on Pinterest (complete with drool-some pictures) so I just had to give it a try.  I bought a 12 case silicone egg muffin tray as quick as my PayPal account would let me, and I made all these beauties:
A tray of homemade egg muffins with different fillings

These egg muffins are so easy to make, and here’s how:

Baked egg muffins recipe
Ingredients for 12 egg muffins

5-6 eggs (some people use one egg or more per muffin case.  I prefer to use much less, and I don’t think it hinders the taste.  Mine are perhaps lighter than the one’s loaded with egg).
1 cup grated cheese (I didn’t really measure, but a good chunk of cheese will do)
Salt to taste
Pepper to taste
Butter or margarine to grease cases

Optional fillings

Peas
Sweetcorn
Chicken
Broccoli
Leek
Potato
Peppers
Olives

The list is endless.
Essentially, you put your filling of choice in the cases until they are about 1/3 full.  Then in a measuring jug you mix together the eggs, grated cheese and salt and pepper.
You pour the egg mixture into the cases until they’re nearly full, but leave about 1cm from the top if possible.
Pop the muffin tray in the oven, with a metal tray or oven dish underneath.  Bake at about 200 degrees for 25 minute until the muffins have risen and are golden.
Baked egg muffins in their tray
For my first foray into egg muffins, I experimented a little.  I made some with peas and sweetcorn (these were my personal fave) while I added a Mediterranean twist to the others with chicken, olives, and peppers and even a touch of pesto.
The muffins work particularly well with garden veg – they taste like a cross between a Spanish omelette and a quiche.
The great thing about these muffins are that they keep for about 4 days in the fridge, so after the muffins have cooled, put them in a plastic freezer of sandwich bag – trying to lay each muffin flat, not piled on top of one another – and bring them out for breakfast.  In the morning you can heat in the microwave and you’re good.  They’re great on the go, and serve me while I’m multi-tasking in the morning, negotiating hair and makeup.
Keeping egg muffins in a plastic bag to store
How to store your egg muffins
Also, as you eat them warm, they’re great for winter.  So grab yourself a muffin case and supercharge your breakfast.
HalimaBobs

About the Author

HalimaBobs

I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

Follow HalimaBobs:

Leave a Comment: