After traditional ‘Easter egg decoration’ I asked myself; What to do with all the leftover eggs? The hearty egg muffins are a fast and easy solution – also for busy days through the year. You can eat them warm or cold for breakfast or lunch, and you can keep them in the fridge for some more days. The following recipe is a suggestion – you can fill the egg muffins with almost all kind of vegetable, meat or cheese you could imagen. Just make sure you have a muffin tin.
INGREDIENTS for 12 pieces
- 7 eggs
- 1 tomato
- A handful fresh cooked spinach
- 5 broccoli florets
- 5 mushrooms
- 1 green pepper
- 1 small cooked eggplant
- A handful chopped salami
- A handful chopped cooked chicken
- Feta cheese
- Parmesan cheese
- Salt and pepper
- Fresh basil (decoration)
- Olive oil
- A Muffin tin
For the sauce:
- 1 glove of garlic
- Tomato sauce
- 1 fresh hot chili
- Salt and pepper
- Preheat oven to 220 degrees.
- Sprinkle the muffin tin with some olive oil. Set aside.
- Chop all ingredients (tomato, spinach, broccoli, mushroom, green pepper, eggplant, salami and chicken) into small pieces – make sure the vegetables fit into the muffin tin.
- Fill the muffin tins (to taste) with the chopped vegetables, salami and chicken.
- Whisk eggs in a large bowl. Sprinkle in salt and pepper to taste.
- Fill the eggs into the muffin tin with vegetables about 3/4 of the way full.
- Sprinkle some parmesan and feta cheese on top of your egg muffins to taste.
- Bake the eggs in the oven for 20-25 minutes.
- Meanwhile prepare the sauce. For the garlic yoghurt sauce; chop the garlic and mix it with some salt, pepper and the yogurt. For the chili sauce: chop the fresh hot chili and mix it with some salt, pepper and the tomato sauce.
- After baking you can eat them or keep them in the fridge for up to five days.
Serving tip: Put the muffins together with some fresh basil and the garlic and chili sauce on a wooden plate.
Cheers with sunbeams.