I am sure we all agree that eating breakfast is very important to start a busy action filled day and the best way is by having a healthy low-calorie breakfast!
So how about mixing up eggs, vegetables with a dash of dried herbs and baking them in a muffin tray?
I am sure you can already smell the baking and drooling in front of your laptop :)
As you must have guessed already, I am going to share with you the recipe of egg vegetable muffins, perfect for breakfast or snack at any time of the day.
Eggs provide protein and some vital vitamins like D, B2, B6, B12 etc. An assortment of vegetables provide potassium, dietary fibers, folate and essential vitamins.
Lets take a look at the recipe for 12 muffins.
Ingredients:
- 7 eggs
- 1/2 cup onion chopped
- 1/2 cup green pepper chopped
- 1/2 cup red pepper chopped
- 1/2 cup baby spinach chopped
- 1/2 cup mushroom chopped
- 1/2 cup broccoli chopped
- 1 tbsp. olive oil
- 1 tsp. pepper powder
- 1/2 tsp. of mixed dried herbs (get Keya Mixed Herbs)
- Salt to taste
Method:
Put your oven to preheat at 180 degree Celsius.
Heat oil in a frying pan.
Add onion, yellow and red pepper, salt, dried herbs and pepper powder.
When slightly done, add spinach, mushrooms and broccoli.
Cook till vegetables are mildly soft but yet crunchy.
Meanwhile, crack the eggs in a measuring cup and beat them lightly with some salt.
Fill the bottom half of the muffin moulds with the cooked vegetables.
Top the vegetables with beaten eggs.
Bake the muffins for about 15- 20 minutes or till a toothpick inserted in the middle comes out clean.
Serve hot with your favourite sauce and some fresh salad.
These muffins can be stored in the fridge for 3-4 days.
If you have leftovers, you can always freeze them in freezer bags for a month. Just reheat in a microwave and they are ready to serve!
Heat oil in a frying pan.
Add onion, yellow and red pepper, salt, dried herbs and pepper powder.
When slightly done, add spinach, mushrooms and broccoli.
Cook till vegetables are mildly soft but yet crunchy.
Meanwhile, crack the eggs in a measuring cup and beat them lightly with some salt.
Fill the bottom half of the muffin moulds with the cooked vegetables.
Top the vegetables with beaten eggs.
Bake the muffins for about 15- 20 minutes or till a toothpick inserted in the middle comes out clean.
Serve hot with your favourite sauce and some fresh salad.
These muffins can be stored in the fridge for 3-4 days.
If you have leftovers, you can always freeze them in freezer bags for a month. Just reheat in a microwave and they are ready to serve!
Hello from the Land of Santa Claus!
Professionally I am a Conservation Architect. That means I spend most of my time snooping around dilapidated and haunted buildings. I love the smell of old damp lime washed walls. Sorry to put you off with all the unpleasant details.
Now for the fun facts. I have been living in this extremely cold socialist country (its Finland, for the people who are still guessing!) for a few years. But I was in London doing my second post-graduation (University College London) and working on a few projects for the last 1.5 years.
Being a culture enthusiast, I have travelled far and wide in Europe learning culture and trying the unique local cuisines. Yes, I am a foodie too!
In SpicesnSecrets I will be sharing some of my experiences for similar lost souls in an alien country.
Cheers to life!
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