Veggie Egg Muffins

Eggs can be cooked all sorts ways, and everyone loves them.   For breakfast, lunch, dinner.   I wanted something that I could make ahead and have them in the fridge.  I like eggs and they are relatively quick, but sometimes mornings are so rushed that I can’t make fancy dishes.  I’m looking for a healthy-grab-and-go breakfast and these muffins are perfect in rush morning, great before or after a workout, and perfect for a low-carb, gluten free snack.

The only ingredient I had on hand were vegetables, but you could also add in your favorite meat to switch up the flavors.  They are also an easy way to get your daily dose of vegetables and use up the produce you have laying around.  Salt and pepper would be enough, but they could also be dressed up with any herbs you like.  They are perfect eaten plain or you could have it with toast and ketchup or chili sauce.

The egg base is versatile.   There are as many add-ins as there are ingredients you can think of to put in them.  Chopped broccoli, carrot, zucchini, mushroom, onion, bell pepper, bean sprout, tomatoes, shredded cheese, sausage, pepperoni, ham, chicken, turkey, oregano, chives, cilantro…….the list goes on!

The best part of these muffins?  They are super easy, as good as the ingredients you use, and very adaptable.  Use what you like.  You can also make each one different, if you’re making for picky people, or a crowd.  Simply layer the veggies and cheese you’d like to use in muffin pan/tins, then pour your egg mixture in, sprinkle with  shredded cheese,  and bake until nice and golden.

There are as many possibilities as their appetites.  My daughter asked when I could make more.  She wants them daily, lol.  Of course we will have them often. Besides, it’s a great way to use up some veggies! Here’s the trick, change out the ingredients to keep them from seeming like the same old thing.

Trust me, these are a hit, even for the pickiest  eater.  I only use raw vegetables, but I think what is important is to finely chop your veggies to make sure they cook through in this brief cooking time and to make sure the muffin pan are filled almost to the top.  I baked them just till set and not wet looking, about 25 minutes.  I had them with 2 slice of toasts and chili sauce, and I found the portion sizes to be just enough.  I do freeze any extras so that I can reheat them up later in the microwave and have a hearty breakfast on-the-go.

Veggie Egg Muffins

For recipe in Indonesian click HERE

Ingredients:  (makes 6 muffins)

·         6 large eggs

·         ½ cup milk

·         2 tbsp plain greek yogurt (not necessary, but gives them a bit of fluff)

·         1 cup shredded cheese of your choice

·         Diced or chopped raw vegetables of your choice (broccoli, spinach, carrot, bean sprout, bell pepper, onion, tomato, zucchini, whatever you have in the fridge)

·         Diced or shredded meat of your choice (sausages, chicken, turkey, ham, bacon, whatever you have in the fridge)

·         Salt and pepper to taste

·         Herbs of your choice (oregano, basil, chives, cayenne, cilantro, curry powder etc)

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C).  Spray a muffin/cupcake pan with non-stick spray.

2.       In a large mixing bowl, whisk together eggs, milk, yogurt, salt and pepper.

3.       Dice all vegetables and meat of your choice.  (Note: all veggies must be RAW, they will cook to perfection during the baking process).  You can add more or less of any of them, but keep the overall portion of vegetables the same for best result.

4.       Fill each muffin tin ½ - ¾ full with veggies, meat, and herbs of your choice.  Add in 1 tbsp of shredded cheese to each of them.

5.       Pour egg mixture over the veggies already in each tin just below the rim.  The mixture should evenly fill 6 muffin tins.  Top with remaining shredded cheese.

6.       Bake for 20-25 minutes or until risen and slightly golden on top.  Serve and enjoy!  Leftovers can be saved in the fridge throughout the week.  Simply warm in the microwave for a quick breakfast on-the-go.

Bahasa Indonesia

Bahan:  (untuk 6 muffin)

·         6 butir telur ukuran besar

·         ½ cup susu

·         2 sdm plain greek yogurt (tidak harus, tetapi memberikan tekstur lembut)

·         Sayuran mentah sesuai selera, potong kecil (brokoli, bayam, wortel, tauge, paprika, bawang bombay, tomat, zucchini, atau apa saja yang ada di kulkas)

·         Protein hewani sesuai selera  (sosis, ayam, ham, pepperoni, daging giling, atau apa saja yang ada di kulkas)

·         Garam dan merica

·         Bumbu dan rempah daun sesuai selera (oregano, basil, bawang daun, seledri, bubuk cabe dll)

Cara:

1.       Panaskan oven dengan suhu 350 derajat F (175 derajat C).  Olesi loyang muffin/cupcake dengan minyak/mentega.

2.       Dalam mangkuk besar, kocok telur bersama susu dan yogurt.  Bumbui dengan garam dan merica.

3.       Potong kecil/kotak semua sayuran dan daging pilihan Anda. (Catatan: Semua sayuran harus MENTAH karena nantinya akan matang selama proses pemanggangan).  Banyak-sedikitnya jenis sayuran dan daging yang digunakan terserah Anda, tetapi untuk hasil terbaik usahakan jumlah setiap porsinya sama.

4.       Isi setiap loyang muffin dengan potongan sayuran, daging, dan rampah daun sesuai selera Anda sampai ½ - ¾ penuh. Tambahkan 1 sdm makan keju parut di atasnya.

5.       Tuang adonan telur di atas campuran sayuran tadi secara merata (cukup untuk membuat 6 muffin) sampai hamper penuh.  Hiasi dengan sisa parutan keju.

6.       Panggang selama 20-25 menit atau sampai mengembang dan permukaan berwarna keemasan.  Segera sajikan dan santap.  Muffin dapat dibekukan di freezer selama seminggu.  Hangatkan dengan microwave untuk sarapan kilat.