Perfect for breakfast on the go or lunchboxes, these breakfast egg muffins from Clove Kitchen are quick, versatile, and endlessly adaptable.
Breakfast egg muffins
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Ingredients
- 8 eggs, large
- 1/3 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 punnet cherry tomatoes, quartered
- 1 cup spinach, fresh, finely chopped
- 3/4 cup feta cheese, crumbled
- 1/4 bunch parsley, chopped
Clove Kitchen Tips
They are quick to make and last for about 3 days in the fridge. You can eat them cold or reheat them in the oven or sandwich press (just don't squash them!).
Little egg muffin, mini frittata - whatever you call them, they make the perfect teeny snack. Think breakfast on the go, kids' lunchboxes, and snacks for work. They're adaptable, so add in the things you love or the things that need using in the fridge.
All cheeses work, herbs add freshness, and you can add some chopped vegetables, even cooked leftover potatoes, pumpkin, or grilled capsicums. Add a little chopped ham, bacon, or cooked sliced sausage.
Method
Step 1
Preheat oven to 170 C. Grease a muffin tin with butter, oil or non-stick spray.
Step 2
In a medium bowl, whisk together eggs, milk, salt, pepper. Whisk well to help keep the muffin fluffy.
Step 3
Quarter the tomatoes, chop the spinach and parsley and mix together in a bowl. Crumble the feta and put into a separate bowl.
Step 4
Put a few tablespoons of the tomato and herb mix into each muffin tin, and crumble some feta on top. Season with cracked pepper.
Step 5
Pour the egg mixture into each muffin tin, filling about 3/4 full.
Step 6
Bake for 15–18 minutes or until puffy and golden around the edges. Don't overcook or they will become rubbery.
Step 7
Remove from oven and cool in the pan for 5 minutes. They will deflate!
Helpful tips
Can I freeze these egg muffins for later use?
Yes, you can definitely freeze egg muffins for later! Once they're fully cooled, place them in a single layer in a container or freezer bag. To reheat, simply pop them in the microwave for a minute or so, or warm them in the oven or open sandwich press until they're heated through.
What is the best way to grease the muffin tin to prevent sticking?
To prevent sticking, make sure to generously grease your muffin tin. You can use butter, oil, or a non-stick spray, ensuring you cover both the bottom and sides of each cup. You can use muffin papers or silicone molds if you have them. How do I make sure my eggs are fluffy not rubbery To make fluffy egg muffins, whisk the eggs thoroughly to incorporate air, then add about 1/4 cup of milk or cream for every 4-6 eggs to keep them tender. Avoid overcrowding the mixture with too many add-in ingredients like vegetables, herbs, or meats. However, you will achieve extra softness if you mix in cheeses. Bake at a lower temperature to ensure they cook gently, and you could consider adding a pinch of baking powder to help them puff up.
How do I make sure my eggs are fluffy not rubbery
To make fluffy egg muffins, whisk the eggs thoroughly to incorporate air, then add about 1/4 cup of milk or cream for every 4-6 eggs to keep them tender. Avoid overcrowding the mixture with too many add-in ingredients like vegetables, herbs, or meats. However, you will achieve extra softness if you mix in cheeses. Bake at a lower temperature to ensure they cook gently, and you could consider adding a pinch of baking powder to help them puff up.
Nutrition per serving
Calories
231
kcal
Fat
17.3
g
Carbohydrates
3.4
g
Protein
17.6
g
Fiber
0.4
g
Nutrition information is estimated based on the ingredients in this recipe. It isn't a substitute for a professional nutritionist's advice.
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