This post is now archived as it was written before I became a vegan and rebranded my blog. Comments on this post are closed, although it will remain available for viewing. You can now browse my full collection of vegan recipes.
It’s after Christmas, we’ve all been eating cheeseboards and cake for breakfast. And honestly I don’t mind, but eventually I do start craving something healthy, something protein rich and something with some vegetables. Well, here it is! You can whip up a batch of 12 of these little muffins in under an hour, then you can store them in the freezer ready to be defrosted at any given moment for a healthy breakfast or snack!
These are so customisable, you can pretty much chop up and throw in anything you have left lurking in the bottom of the fridge (Christmas leftovers anyone?) and season them however you like. This is just my take. These would also be a great alternative to an omelette if you were hosting a brunch for several people.
Start by slicing all of your ingredients into thin slices – about 1/8 inch, then whisk up your eggs and milk in a pouring jug so it can be easily added. I also like to add my minced garlic to the egg mixture right at the beginning, so the flavour has a little while to diffuse into the mixture. Everything in life is better with minced garlic. Fact.
Start by greasing your muffin tray with a little oil so your muffins don’t stick. I used coconut oil because it’s solid at room temperature so it’s easy to spread around, but you can use any oil you like. After that layer up everything you are putting in your muffins. I have used red onions, potato, spinach and chives. I just alternated between the layers until the cups were nearly full.
Give your mixture another quick whisk with a fork to make sure everything is fully combined then pour in each cup until almost full. Bake at 180 degrees Celcius for 30 minutes until puffy and golden.
Allow to cool for a few minutes before removing from the tray. They should easily slide out of their muffin moulds. Either enjoy immediately or allow to cool and then place in freezer bags and freeze for up to 3 months. To defrost, simply place in the microwave for 2 minutes from frozen.
Full of Goodness Egg Breakfast Muffins
3 Garlic Cloves (Minced or finely chopped)
5 New Potatoes
A handful of Spinach
1 Red Onion
1 Tbsp chopped Chives
Salt and Pepper for seasoning
Preheat the oven to 180 degrees Celsius. Line a 12 hole muffin tray with oil.
1. Crack all 10 eggs into a large pouring jug and beat with a fork. Add the milk, minced garlic cloves, salt and pepper and mix again with the fork. Put aside to allow the garlic some time to infuse.
2. Chop the onion and new potatoes into slices about 1/8 inch thick. Chop the chives into small pieces. Stack the vegetables in alternating layers in the muffin tray until each hole is nearly full.
3. Pour the egg mixture into each muffin hole until almost full. They should be full until about 1/8 inch to the top.
4. Bake for 30 mins or until the muffins have puffed up and are golden on top. Remove from the oven and allow to cool for about 10 mins before removing from muffin holes.
5. Serve immediately or allow the muffins to cool fully then place into freezer bags and store in the freezer for up to 3 months. To defrost place muffin on a microwave proof plate and microwave for 2 minutes.