Today’s recipe is one I have made before in other variations – but this one is a colorful vegetarian one. These are my Vegetable egg muffins!
I find them to be a really lovely breakfast both when you want to enjoy them at home but also great to take with you when you are on the go. They are also a nice way of controlling your portions, are extremely healthy and really filling 🙂
Hope you enjoy this recipe and let me know if you try them out!
Recipe: Makes 6-8 egg muffins
6 large eggs
1/2 cup mushrooms (chopped)
1/4 cup sweetcorn
1/2 cup cherry tomatoes (chopped)
1/4 sweet bell pepper (chopped)
1/2 cup spinach (chopped)
1/2 cup grated mozzarella cheese
1/2 tsp chopped garlic
1/4 tsp salt
1/2 tsp oregano
1/2 tsp red hot paprika
1 tbsp olive oil + extra for greasing
1. Beat the 6 eggs in a large bowl and add the chopped vegetables, cheese, oil and seasoning.
2. Make sure the mixture is well mixed and pour into greased muffin tin. Keep in mind that while they bake they will rise but will settle once you’ve taken them out of the over so make sure to not overfill them to avoid any leaking – I recommend filling your muffin tins 3/4 of the way full.
3. Bake for 25-30 minutes at 180 degrees C. Let them cool completely and enjoy!