If last week we talked about lunch and why you should try to take it from home as often as possible, today let’s talk about breakfast!
Most of us skip breakfast on a daily basis. We are either too busy or too lazy to have breakfast and usually we skip it or we grab something on the go, that’s not the healthiest option.
I get it, sometimes mornings are chaotic and making time to prepare a nice, rich, homemade breakfast is not on your list. One of the things I love having for breakfast are scrambled eggs with different veggies. It’s easy to make and delicious. And even if it’s easy to make, it still take some time in the kitchen. So I decided to make some egg muffins to have them on hand for the rest of the week.
Servings: 6/7 | Prep. Time: 15 mins | Waiting Time: n/a | Cook Time: 15 mins | Difficulty: Easy
- 6 eggs
- 5 large mushrooms – chopped
- half of a red pepper – chopped finely
- spring onion to taste
- a handful of cheddar – grated
- salt, pepper, smoked paprika, garlic powder (all to taste)
- Saute the chopped mushrooms and peppers until they reduce in volume and become soft.
- Beat the eggs and add the seasoning (salt, pepper, garlic, paprika).
- Add the veggies, cheddar and the chopped spring onion in.
- Mix everything and pour them into the muffin tin, filling it about 3/4 up. The egg will rise while baking. Make sure you grease the muffin tin with some oil before pouring in the mixture – eggs burn and stick super easy.
- Let them bake at 175 degrees C for about 15 minutes, or until you see the eggs are cooked through.
Mushroom and pepper are watery veggies and if you don’t saute them, they will leave a lot of water in the muffins while baking and it could ruin them.
This recipe will give you 6 or 7 egg muffins. Depending on how large the eggs are and how many veggies you add.
What I really love about this combo is the amazing texture and flavour you get. The red pepper and spring onion brings flavour, while the mushrooms and eggs give texture. It’s really yummy!
Keep them in an air tight container and you can have them throughout the whole week.
Add some extra cheese, veggies or some toast and you’re perfectly yummy, homemade breakfast is ready in a few minutes and no dishes do be done! I love having them with buttery toast, avocado, cherry tomatoes and some extra cheddar (you can never have enough cheddar, or cheese).
These are vegetarian, there’s not meat in them and I love them like this. But if you are a meat lover, you can add finely chopped bacon or ham. Or if you want even more veggies, add spinach as well!
They make perfect appetizers, snacks or lunch bites. Easy to pack in your lunch box, they will add extra flavour to your lunch for sure. Or breakfast on the go.
This recipe is great for meal prep since you can have breakfast for a week done in less than 30 minutes. They are easy to store and you can serve them in different combinations in the morning. I usually have 2 egg muffins with some toast and extra fresh veggies.
Also, not a Mum, but I guess these egg muffins will come very handy for the hungry kids who are about to go back to school.
Have you ever tried egg muffins for breakfast or do you meal prep during the weekend? Let me know in the comments below!