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–+ servings
Egg Muffins in grey plate

Savoury Egg Muffins 

Safira
Savoury Egg Muffins are healthy, filling and make a great grab on the go breakfast option. Healthy doesn’t have to be mean boring. 
5 from 3 votes
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast
Cuisine American, british
Servings 12 Muffins
Calories 132 kcal

Ingredients
  

  • 3 cups Mixed Vegetables chopped I used Brocolli, A little Red Onion, Mushroom and Pepper
  • 1 tsp Oil
  • 12 Eggs
  • 1/4 cup Milk or 65ml
  • Salt and Pepper
  • Pinch Chilli Flakes
  • 1.5 tsp Garlic granules Optional
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Ground Turmeric
  • 2 tbsp Fresh Coriander Chopped
  • 1 Green Chilli Finely chopped
  • 1 cup Feta Crumbled
  • 1/2 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

Chillies: Feel free to adjust chilli quantities according to your preference.

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
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.

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.
You can also use more egg whites if you prefer and have them with your favourite sauce or relish. 
Nutritional information: is an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
 

Nutrition

Calories: 132kcalCarbohydrates: 2gProtein: 8gFat: 7gSaturated Fat: 3gCholesterol: 175mgSodium: 217mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 303IUVitamin C: 1mgCalcium: 92mgIron: 1mg
Keyword Breakfast, Egg Muffin, Ramadan, Sehri, Suhoor
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