These delicious breakfast egg muffins are perfect for those seeking out a low sugar start to the day. One of the great things about them is that they are not only tasty, but they can be made and kept in an airtight container in the fridge for up to 5 days and taken out and warmed up when you are ready to eat them. You can add other ingredients like peppers, tomatoes or spices to mix it up a bit when making batches.
- For 6 Muffins:
- 8 Large Eggs
- Olive Oil
- 100ml Plant or normal milk (I like to use almond milk)
- One small white onion chopped
- 6 Mushrooms chopped
- 150g Spinach chopped up
- 100g Finely grated Cheddar cheese
- Dash of Worcester Sauce
- Salt and Pepper
Heat your oven to 180C.
First, gently fry off your onion in a little olive oil, add the chopped mushrooms after 5 minutes and allow then to release the liquid and cook a little. Season well, drain and set aside.
In a bowl whisk up the eggs and milk, season and add the spinach and the cheese and stir through well. Then add the onions and mushrooms, stirring in well. Add the Worcester sauce as desired.
Ladle the mixture into each muffin cup, being careful not to over fill - see the notes below.
Cook on 180C for 18-20 minutes (check them through the glass for browning on top). Take out and allow to cool before removing from the muffin tray.
Notes for perfect muffins! Grease your muffin tin well and use a good quality non stick muffin tray. I used a silicone version and they pop out easily. The muffins puff up while they cook in the oven. Fill them 3/4 of the way up to prevent overflow. Let your muffins cool for about 10 minutes before attempting to remove them. Run a knife around the inside walls of the muffin holes to help loosen them if needed.