Indian Masala Egg Muffins are healthy, filling and make a great grab on the go breakfast option. Healthy doesn’t have to be mean boring.
Made with red onions, broccoli, mushrooms, peppers and cheese, these will last in the fridge for 4 days, or 3 months in the freezer. I add spices because I prefer them that way but you can skip them altogether if you prefer.
Indian Masala Egg Muffins
These are a really good option for a healthy breakfast and they are also super adaptable. They are great for busy mornings, meal prep or snacks. They are basically a frittata in muffin form. Yes, it is a really simple recipe but one that is handy regardless. My husband said they taste like a healthy mini quiche.
Reasons I love to make this recipe
- Made with ingredients you probably already have in the house.
- Super quick and easy to make.
- They keep for 3 - 4 days in the fridge. They also freeze well.
- Very adaptable. You can literally add any ingredients that you want. So they are great for a fridge raid friday.
- Keto and High Protein diet friendly.
- Everyone loves them.
What do Egg Muffins taste like??
They kinds taste like a quiche minus the pastry (but not as creamy). More spongey in texture and similar to a frittata.
Great breakfast idea
The best way to reheat the Egg Muffins is in the microwave – it keeps them moist. So it is perfect for busy mornings. You can also have them on your car ride to work, if you are in a real rush.
Variations
The beauty of this recipe is that you can literally add almost anything into the muffins as long as you use the same quantities. Here’s a few ideas:
- Diced, sautéed vegetables – courgette, sweetcorn, carrot, onions.
- Roasted veg – pumpkin, sweet potato, potatoes.
- Grilled vegetables – leftover homemade veg - aubergine, peppers, courgettes work well.
- Diced cauliflower or asparagus work too.
- Cooked meats (diced or shredded);
- Canned vegetables;
- Deli type veg - jarred, in oil;
- Flaked salmon, trout, tuna (fresh cooked or canned drained); and
- Leftover cooked meats.
You can also use more egg whites if you prefer and have them with your favourite sauce or relish.
What you need for savoury muffins
Here’s what you need to make savoury muffins:
- Vegetables of your choice.
- Eggs.
- Your favourite Cheese.
How to make savoury muffins
These are just as easy to make as sweet muffins:
- Chop the veg and add to greased muffin tin.
- Beat the eggs.
- Add seasonings and spices.
- Add cheese.
- Spoon into muffin tins and bake.
P.s. If you let your kids join in, your muffin tin may look like this.
How to make sure the muffins don't stick to the tins
You can either:
- Use a non stick muffin tin and spray with oil.
- Leave to cool for 5 minutes before removing from the tin.
- Use cupcake cases and grease.
- Use a silicone tray.
To freeze and reheat Egg Muffins
- To Freeze: Allow the muffins to cool down completely, then place them in a ziplock bag and freeze for up to 3 months.
- To Reheat: Unwrap the muffins and reheat for 20/30 seconds to 1 minute. They may release a little bit of liquid, this is normal. Check the middle is heated through. Microwaves can vary so you may need to adjust the cooking time slightly. If you prefer, take them out and let them thaw in the fridge overnight, to cut down on microwave time. Too much microwave time, may make them rubbery so that is the better option.
MORE EGG RECIPES FOR BREAKFAST
- Middle Eastern Shakshuka with Burrata or Feta
- Egg, Mushroom, Potato and Spinach Hash
- Turkish Cilbir – Poached Eggs in Yoghurt
I've made several versions of this recipe, and this is my favourite one. You can also use more egg whites if you prefer. Try them with your favourite sauce or relish.
*If you make this recipe, please leave a comment and/or give this recipe a rating! I love to hear from you guys! - Safira
Savoury Egg Muffins
Ingredients
- 3 cups Mixed Vegetables chopped I used Brocolli, A little Red Onion, Mushroom and Pepper
- 1 teaspoon Oil
- 12 Eggs
- ¼ cup Milk or 65ml
- Salt and Pepper
- Pinch Chilli Flakes
- 1.5 teaspoon Garlic granules Optional
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Ground Turmeric
- 2 tablespoon Fresh Coriander Chopped
- 1 Green Chilli Finely chopped
- 1 cup Feta Crumbled
- ½ cup Mature Cheddar Grated
Instructions
- Preheat oven to 180 °C/Gas Mark 4.
- Spray a muffin tin very well with cooking spray.
- Divide the vegetables, feta and cheddar into the 12 muffin tray compartments.
- In a large bowl combine eggs, milk, seasoning and spices. Whisk together. Pour eggs evenly over each well.
- Bake 22-25 minutes or until set. Remove from cups and serve warm or let cool completely and refrigerate/freeze.
Notes
To stop muffins from sticking to tray:
- Use a non stick muffin tin and spray with oil.
- Leave to cool for 5 minutes before removing from the tin.
- Use cupcake cases and grease.
- Use a silicone tray
Variations
- Diced, sautéed vegetables – courgette, sweetcorn, carrot, onions;
- Roasted veg – pumpkin, sweet potato, potatoes;
- Grilled vegetables – leftover homemade veg - aubergine, peppers, courgettes work well;
- Use any cheese of your choice;
- Diced cauliflower or asparagus work too;
- Cooked meats (diced or shredded);
- Canned vegetables;
- Deli type veg - jarred, in oil;
- Flaked salmon, trout, tuna (fresh cooked or canned drained); and
- Leftover cooked meats.
Nutrition
Seema says
Very Nice Recipe. You explained it so well. I tried this and it came out so well. I found this muffin mold that's super awesome to use.
Safira says
So glad you enjoyed it! Thankyou for your feedback. x