Egg Muffins
Genuinely no-fuss, super quick, tasty and a recipe you’ll come back to time and time again, with lots of room to play based on what you have in the house!
Actually super easy
I often have a bit of a reaction to those “super easy make-ahead” this and that recipes, I find a lot of them require lots of ingredients and work and aren’t actually super easy - they may be easy enough recipes, but if I’m making something ahead of time to save time overall, then I need it to be something that’s so easy that I don’t really need to think much about it - or clean up too much. Because the reality is, if I’m needing to make something ahead of time, it’s because life is a bit much right now. Am I right?
I looked at different egg muffin recipes because I thought they’d be really great to have in the morning for my toddler - easy to grab and eat, and also (very important in my situation right now) do not require any actual cooking or preparation in the morning, which is crucial when you’re at a stage where there’s a munchkin grabbing at your legs and screaming to pick you up if you focus on something else for over 5 seconds!
Don’t go anywhere if you don’t have children though. Stay with me for a few more moments. I’m happy to say these have been a big hit with my little one, easy to hold and chew, not messy and crumbly. So yes, fantastic for kids, but not JUST! I love these just as much as my petite potentate does and they are truly so handy to have accessible.
But here’s the best part: they are actually super easy. They’re essentially just omelette cups. So there you go - that’s the recipe. Ha! The lovely thing is that eggs actually rise in the oven - these muffins are actually a great example of how much eggs contribute to the rising of baked goods, it’s pretty clear when you see them work on their own without any other leavening agent.
This is a classic TFSB recipe in that I really do encourage you to just follow this as a guide, I honestly do them differently (in terms of added veg etc) every time. A great one for avoiding food waste by using up bits and bobs, and you can make different flavoured muffins by topping them with different bits too, if you easily get bored of the same.
Egg Muffins
Makes 12
10 large eggs
2-3 mushrooms, finely chopped
1/2 onion (regular or red - or spring!), finely chopped
A handful of cherry (or similar) tomatoes (or one small regular tomato), finely chopped
1/2 small pepper, finely chopped
A small handful of coriander, chopped/torn
Salt and pepper to taste
1 cup of mozzarella, grated/torn
Other lovely options: cooked chopped bits of chicken, bacon, pancetta, leftover mince, parsley instead of coriander, other cheeses like cheddar or parmesan - use what you have!
Also needed: a muffin tray
Preheat the oven to 180ºC (just over 350ºF). Grease your muffin tray with oil or butter. I don’t use muffin liners as I just feel like it’s extra faff and waste, but feel free if you prefer.
Whisk the eggs gently in a bowl and add all your finely chopped/torn ingredients, mix well. Pour to about 2/3 of each muffin cup and bake in the oven for about 15 minutes. Let them cool before you pop them in the fridge or freezer!
When you take them out to eat you can have them cold or heat them up in the microwave if you prefer.
Do let me know if you tried this egg muffin and share a photo on social media - don’t forget to tag me!
