Vegetable and cheese breakfast egg muffins
Units
Servings
Ingredients
Egg muffins
- 15 ml olive oil rounded
- 200 g mushrooms, finely chopped rounded
- 150 g red bell pepper, finely diced rounded
- 120 g baby spinach, chopped rounded
- 50 g scallions, thinly sliced rounded
- 5 g fine salt rounded
- 1 g black pepper rounded
- 10 large eggs rounded
- 120 ml milk rounded
- 150 g Cheddar, grated or crumbled rounded
- 15 g fresh parsley or chives, chopped rounded
To serve
- 200 g salsa or hot sauce (optional) rounded
Method
Method
- Heat the oven to 180°C. Grease a 12-cup standard muffin tin very thoroughly.
- Heat the oil in a wide skillet. Cook mushrooms 5 minutes until dry. Add pepper for 3 minutes, then spinach, scallions, 2 g salt, and pepper. Cook until dry and cool on a plate for 5 minutes.
- Whisk eggs, milk, remaining salt, and herbs until combined but not excessively foamy.
- Divide vegetables and cheese among the wells. Pour in egg mixture to three-quarters full and stir each well once.
- Bake 18 to 22 minutes, until centers no longer jiggle and reach at least 71°C.
- Cool 5 minutes, loosen, transfer to a rack, and cool before packing.
Meal-Prep and Storage
- Refrigerate within 2 hours and use within 4 days at 4°C or colder.
- Freeze cooled muffins individually, then wrap and bag for up to 2 months. Thaw overnight or microwave from frozen.
- Reheat refrigerated muffins 60 to 90 seconds per three; frozen muffins 2 to 3 minutes at reduced power, turning once. Reach 74°C.
- Pack salsa or crunchy sides separately. Do not leave cooked eggs at room temperature beyond 2 hours.
Notes
- Vegetarian and gluten-free when packaged ingredients are verified.
- Feta is saltier than Cheddar or Gruyère; reduce added salt slightly if using it.