I am going crazy with Egg dishes for the past 3 weeks. Since we have been waking up early in the morning for a swim, breakfasts have become super important for us. We are not sparing ourselves even over the weekends. So I get all the time on earth now to cook and blog every Saturday and Sunday, thanks to our swimming ritual. So today I am posting an Egg Muffins recipe inspired by a fellow food blogger.
I am a part of a food blogger's community called Recipe Swap Club. We exchange recipes with fellow bloggers and write it down on our blogs. For this month, I had to pick a recipe from Sarah's Food Blog - Cook at Home. So, I picked her Egg Muffin Recipe and gave it my own twist. I loved the simple idea of mixing all the veggies with beaten egg and baking it for 20-25 minutes. Its so simple but brilliant. Zero oil breakfast or snack or quick bites idea (except for the oil used for brushing the baking muffin tins). But of course, I had the genius brain wave of adding a twist by keeping the yolk intact inside the muffin. Here is how I did it:
- 4 Eggs
- 1 small Carrot finely chopped in small cubes
- 1 small Capsicum or Green Bell Pepper finely chopped in small cubes
- 2 tbsp Cheddar cheese finely chopped in small cubes (same quantity as the carrots and capsicum)
- 1 tsp Fresh Ginger finely chopped or grated
- Salt to taste I used 1/2 tsp or less
- Black Pepper to taste I used 1/2 tsp
- 1 tbsp Jam any flavour you like. Orange marmalade will be perfect. I used cumquat whiskey jam from my travel to South Africa
- 2 tbsp Cream Cheese
- 1 tbsp Fresh Yoghurt/Curd/Dahi
- 1 tsp Rosemary finely chopped
- 1 tsp coriander/parsley finely chopped
- Salt couple of pinches
- Pepper couple of pinches
Preheat the oven for 10 minutes at 180 degree Celsius
Separate the egg whites and reserve the egg yolk in the shell as we will use them later. Get all the egg whites into a glass bowl while breaking the eggs
Whisk the egg whites until light and fluffy.
Add all the veggies and cheese to the beaten eggs along with salt, pepper and ginger
Now brush 4 muffin tins or silicon molds with some oil to prevent the egg mixture sticking to the molds
Using a tablespoon, put spoonful of the egg mixture to each of the muffins tins
Now slide the egg yolk gently from the egg shell to the muffin tin without breaking the yolk. Put one in each tin.
Take a spoonful of the egg mixture again and put the mixture on top of the yolk in the muffin tin. If the mixture is left, distribute the left overs evenly
Put the muffin tins in a tray and bake for around 25 minutes till the egg mixture starts to rise and looks firm from the top. It shouldn’t look very hard if you want your yolk to be runny inside.
In the meantime and this is options, beat all the optional ingredients together until smooth. Basically make herb cream cheese dip
Take the tray out using baking mitts and let it cool to room temperature. Take the egg muffins out gently and keep them on the serving plate
The Egg Muffins are ready. To make it more breakfast-like, I added some jam and piped some of the herbed cream cheese dip on top of the baked and cooled muffins. I garnished it with some microgreens as well, to make it look pretty
Food Marriage Tips
- If you want to simplify this dish, use Sarah's original recipe mentioned in the blog intro. Beat the egg white and yolk together and add all the veggies and bake. A more non-fussy way of making this. The non-gooey yolk version can be stored for a few days too. Just ensure that the muffins are cooked through
- You can also make an Egg White only version.
- You can use any combination of veggies inside.
- You can also add ham and bacon to this as well
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If you like this recipe, please rate it in the comments section.
You might also like these other breakfast ideas:
- Upside down island eggs
- 20 minute Healthy baked eggs with spinach, corn and mushrooms
- Baked eggs with marinara sauce