Breakfast is supposed to be the most important meal of the day. Unfortunately, there is hardly any time to prepare a hearty breakfast, especially in the morning. For many people, rolls turn out to be the only option. We offer you another breakfast idea that is ready in no time and tastes super delicious. The egg muffins are practically small omelettes that are not fried but baked. All you need is a silicone muffin pan or a muffin tin. And best of all, the bite-sized mini omelettes can easily be taken to work for lunch. They are also the perfect appetizer for garden parties and family gatherings. They taste wonderful both warm and cold.
Preparing egg muffins: The basic recipe
For the delicious egg muffins you need a muffin tray or a silicone muffin tin. If you have a tray, then you need to grease it well or line it with paper muffin tins. However, you do not need to grease the silicone muffin tin.
A tip: To make things quicker in the morning, you can prepare the ingredients in the evening by washing and chopping the vegetables.
In a medium sized muffin cup you can put one medium or two small eggs and vegetables/ham etc. So you need 6 to 12 eggs for one muffin tin.
Preparation time: 2 minutes, working time 10 minutes, baking time 20 minutes.
The ingredients at a glance:
- Eggs (for 6 muffins you need 12 small or 6 medium eggs)
- 1 teaspoon sunflower oil (for greasing the baking pan if it is made of sheet metal)
- 2 tbsp milk (if desired)
- Salt and pepper to taste
- other ingredients such as: chives, red peppers, various types of cheese, ham, bacon, salami.
- If you want to add broccoli, you must first boil it, rinse it with cold water and only then can you put it in the muffin tin.
- The spinach also needs to be cooked first. We recommend that you use fresh leaf spinach because it tastes better than frozen spinach. You must first rinse the spinach leaves well and shake them dry. Then put water in a pot and bring it to a boil. Add the spinach leaves to the water and cook, covered, for 10 minutes. Then you can use them for thatPreparation of the omelettesuse.
- herbs (optional)
The egg muffins are ready in four easy steps.
1. Wash (boil if necessary) and cut all ingredients except eggs into small pieces. You can also chop the herbs finely.
2. Whisk the eggs with the milk, season with pepper and salt the egg mixture. If you want to add olives, cheese or ham to the egg mixture, then you should not salt the eggs.
3. Finish the egg mixture with the above ingredients as desired. We also offer other variants below if you would like to add variety to the menu. Mix everything together and use it to fill the previously greased muffin tin.
4. Place the muffin tin in an oven preheated to 180 degrees and bake the omelettes for 20 minutes. If necessary, you can cover the muffins with baking paper.
Different variations
With the next ideas you canBring variety to the menu. Here we offer you several variations of the basic recipe:
1. Egg muffins with sweet potatoes. Simply wash, peel and grate the potatoes. Add to the beaten eggs. Optionally, you can spread the potatoes into the bottom of the muffin cups and then pour the egg mixture over them. Season the omelet with chives and black pepper.
2. Whisk the eggs with the milk and season with spices. Line the muffin cups with honey ham slices. Spread the egg mixture over it.
3. Spread dried tomatoes at the bottom of each egg case, grate mozzarella and add it to the beaten eggs. Season the egg mixture with finely chopped basil leaves.
4. Did you know that you can also prepare fried eggs with asparagus and bacon in muffin cups? For this recipe you need one large egg per cup, so for one muffin tin there are 6 large eggs in total. You also need chives, green asparagus and coconut oil.
You can steam or boil the green asparagus first. If you steam it, put it in a steamer bag, add a little water and salt, pepper and several drops of lemon juice. Place the green asparagus in the oven at 160 degrees for 8-10 minutes. Optionally, you can put water in a pot and bring to a boil. Salt the asparagus and add it to the water. Cook the vegetables for 10 minutes.
Then grease the muffin cups with the coconut oil, cut the pork ham slices into four pieces and distribute them on the bottom of the cups. Crack the eggs around the edge of the muffin tin and add them. Garnish with two to three small pieces of asparagus and sprinkle with salt and pepper. Bake in the oven for 20 minutes at 180 degrees.
5. Recipe with zucchini. Wash the zucchini and cut them into thin oblong slices. Heat 1 tablespoon of butter in a pan and briefly sauté the zucchini. In the meantime, you can whisk the eggs and garnish them with vegetables and ham as desired. Place a zuchini slice upright in each mold so that it covers the edge, fill it with the egg mixture and bake the egg muffins.
