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The Ultimate Breakfast Egg Muffins

Vania Cotta
These breakfast egg muffins are fluffy and filled with the goodness of sautéed veggies, chorizo, cheese and some dried parsley.
Prep Time 10 mins
Cook Time 10 mins
Bake Time 20 mins
Total Time 40 mins
Course Baked, Breakfast, Brunch
Cuisine British, World over
Servings 6 muffins

Ingredients
  

  • 4 nos Eggs Medium sized
  • 2 inch Chorizo replace with any meat of choice or mushrooms, finely chopped
  • ½ nos Onion finely minced
  • ½ nos Bell Pepper used an orange one, finely chopped
  • 2 cloves Garlic minced
  • Oil for frying
  • Ground Black Pepper Powder to taste
  • Salt to taste
  • Dried Parsley for garnish, use fresh if possible
  • Cheddar cheese grated, as topping

Instructions
 

  • Preheat the oven to 180°C. Spray a 6 mould muffin tray with some nonstick oil or brush on some melted butter. Set aside.
  • Heat a pan on a medium flame. Sauté some garlic in oil and add the chorizo. Once the chorizo is slightly fried add the veggies of your choice. I sautéed in some onion and bell pepper. Once done, set aside to cool slightly.
  • In a bowl, beat the eggs. Season with some salt and pepper.
  • Add the sautéed mixture in the eggs and mix well.
  • Pour the mixture about ⅔rd full in the muffin mould and top with some cheddar cheese and a sprinkle of dried or fresh parsley.
  • Bake for about 15-20mins until set.
  • Once slightly cooled remove them out gently by passing a knife or spatula to separate the edges from the tin.
  • Serve hot with a side of lightly butter toast or maybe even some fresh cherry tomatoes.

Notes

  • You can add any veggies, meats, fruits, cheeses, herbs, etc of your choice while making these super fluffy muffins. 
  • Make these in advance and store them properly in an air-tight container or a zip-lock bag in the freezer for up to 2 months or maybe even 3, if they remain and aren't eaten. 
  • They can be reheated in the microwave by lightly brushing on some oil or butter.
  • Either thawed or frozen, the muffins should be reheated at 20 sec intervals so that they are well heated and not too soggy and rubbery. Check as you go. 
  • I sautéed the vegetables and meat before adding it to the egg mixture but you can always use fresh produce.
  • Various combinations to try in the breakfast egg muffins: grilled mushrooms and caramelised onions, ham and cheese, baby spinach and feta, scallions and pepperoni, etc. 
Keyword Breakfast Egg Muffins, breakfast recipes, Egg recipes