How often do you feel stuck in a breakfast rut or tempted to skip breakfast altogether because you just can’t stand the idea of another bowl of cereal? Not to mention the stress about getting enough protein into your diet.

Fear not – I’ve got the perfect solution for you and it is called Breakfast Egg Muffins!

It is just a straightforward, healthy breakfast option that fits into real life. An affordable, high-protein, prep-ahead breakfast. You just can’t go wrong here. The ingredients might be simple, but the taste is still great!

Just in case you need more convincing, here are four more reasons to love these egg muffins:

1. Affordability: One of these muffins will cost you around R10 to produce. That is only $0.60 USD. This is proof that wholesome, nourishing food doesn’t need to be expensive.
2. Easily stored: Keep the egg muffins in an airtight container in the fridge for 2-4 days. When freezing, I like to wrap each egg muffin individually. Defrost overnight and voila – you have a healthy breakfast.
3. Time saving: You can make a full batch in under 20 minutes, store them in the fridge, and have breakfast sorted for the next few days. Perfect for anyone juggling work, school runs and everything in between.
4. Flexibility: Think of it as a base you can build on depending on what you have in your fridge. You can also increase or decrease the amount of eggs depending on the size of your muffin tray. Swap the spinach for mushrooms, add leftover roast chicken, or sprinkle different cheeses over for extra flavour. It’s an ideal “use-what-you-have” recipe.

Can these egg muffins be frozen? Yes, these egg muffins freeze very well. Allow them to cool completely, then store in an airtight container or freezer bag for up to 2–3 months. I would recommend that you defrost your egg muffin in the fridge overnight and then heat in the microwave when you are ready to eat.

How much protein does one muffin contain? Each muffin contains approximately 5–6g of protein, depending on the exact size of your eggs and any additional ingredients you include.

What should I do if my muffins stick to the muffin pan? If your egg muffins stick to the pan, the easiest solution is to use silicone or paper muffin cups.

Why do the muffins rise in the oven but then deflate afterwards? This is completely normal. The muffins puff up in the oven due to steam and air expanding, but as they cool, they naturally settle and deflate slightly. It doesn’t affect the taste or texture.

How long do egg muffins last in the fridge? Stored in an airtight container, egg muffins will keep well in the fridge for up to 3–4 days. Simply reheat in the microwave for a quick and easy breakfast or snack.

EASY BREAKFAST EGG MUFFINS

Protein and vegetables for breakfast. A real winner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Servings: 12 Egg muffins

Course: Breakfast, Snack

Cuisine: South African

Ingredients Equipment Method Notes

Ingredients

  

• 10 Eggs Whisked
• ¼ Green Pepper
• 40 g Baby Spinach
• ¼ Small Onion, Finely chopped
• ½ Tsp Mixed Herbs
• Salt and Pepper to taste
• 1/4 Cup Cheddar Cheese, Grated
• Cooking Spray

Equipment

• 12 Hole Muffin Pan
• 1 Whisk
• 12 Muffin cases (optional but recommended)

Method

 

1. Pre-heat the oven to 180° (82F).
2. Whisk together the eggs with a pinch of salt and pepper.
3. Spray a 12 hole muffin pan with cooking / baking spray. If using, place the muffin cases inside the tray.
4. Add the vegetables to the muffin tin.
5. Pour the egg and vegetable mixture into the muffin pan.
6. Sprinkle with cheddar cheese and place in the oven for 12 minutes.
7. Remove the muffin cases before serving.

Notes

The perfect end-of-the month snack where you can use the leftover vegetables in your fridge. 

To serve: I would recommend having two or three of these muffins with some fresh tomato and a slice of your favourite toast.

I hope you are inspired to do more meal prep, so you have delicious breakfasts every day of the week.

Yolandi ♥

Images: Melanie Wessels