Egg muffins, for Sunday breakfast or lunch on the go
Now this really is a recipe you can go either way with. Do you have some vegetables lying around that need eating today? Then you immediately have the ideal filling for these egg muffins. Vary to your heart’s content. And they will keep in the fridge for a few days, so make 12 immediately! Or freeze them and put them on your cocktail plate at the weekend.
Egg muffins
For lunch, these egg muffins are fantastic. You can prepare them ahead of time and take them with you in your lunch box the next day. You can freeze them so you always have a supply. But these versatile one-person snacks are also a winner with drinks or for breakfast. They are low in carbohydrates.
Porties: portions
Apparatuur
- 1 muffin vorm van siliconen
Ingrediënten
- 8 eggs
- 100 gr cream cheese
- 1 red bell pepper in small cubes
- 1 big onion chopped
- 1 clove of garlic (optional)
- 1 leek shredded
- 1 tablespoon olive oil
- pepper and salt
- 1,5 tsp dried oregano
- 1,5 tsp dried rosemary
- 1,5 tsp spicy paprika powder
Instructies
- Preheat the oven to 180 degrees.
- Heat the olive oil in a frying pan.
- Sauté the onion until translucent.
- Then add the bell pepper and leek. Fry until the vegetables are soft.
- Season with the herbs and salt and pepper.
- Meanwhile, beat the eggs. Add the cream cheese and beat into the egg mixture.
- Grease the molds with some oil. Place the muffin tin on a baking tray if you are using a silicone mold.
- Divide the vegetable mixture between the muffin holes.
- Now pour the egg mixture over the vegetables and place in the oven.
- Bake the muffins for 15 - 20 minutes. If the egg is well set and the muffins look slightly colored, they are done.
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