Speggtacular egg muffins
Michelle Phetlhe | Tuesday October 25, 2022 06:00
They are easy to make – apart from a little time to sauté the veggies, you just need to mix up all the ingredients, bake and these cups are ready in around 30 minutes! Easy to make meals are very convenient in the fast paced world we live in.
It's even more amazing when the said quick meals are filling, low-carb and perfect for meal prepping. Just switch up a few simple veggie and protein ingredients to create delicious combos that will last you through the week! Whether you make these cups fresh or are pre made, they are a great way to kick start one’s day.
They are perfect for meal prep, something that can be seen as time consuming or even just boring. Everyone loves a delicious and easy meal prep recipe and these can be baked ahead of time and then warmed up again when needed.
They work great for kids’ breakfasts too. I saw these ‘pack for school’ lunches while surfing the net for inspiration geared towards the Danone #Mopako101 cash prize competition we are currently running. However, I’m not fully convinced about packing eggs for school. They are so versatile and there are so many ways you can switch up this recipe based on what you have and your personal preferences. I recall for me to make them the last time, the boys were coming back from school for lunch, so I had to think on my feet after having let the morning escape me. I had a chicken breast I felt like using and knew this was a great way to stretch it.
The really big breast would be enough for 12 muffins. Shalo’s dislike for eggs really costs me sometimes, because in a situation like this, I have to make sure he is catered for.
I always make him taste just a little bit and also remind him that eggs go into cake and waffles, in the hope that he will change his mind. He took the tiniest bite and chewed on it a minute longer than necessary and shrugged his shoulders so as to suggest it was ok. He is a difficult customer when it comes to things his mind is made up about. My husband says he gets it from me...lol. The rest of the boys quite enjoyed their lunch, egg muffins wrapped in lettuce.
INGREDIENTS
1 cup chicken, cooked, chopped
1 tsp butter
¼ cup onions, finely-chopped
6 mushrooms, sliced (optional)
½ cup red pepper, diced 5 eggs, medium
1 cup cheese, grated 2 tbsp milk
INSTRUCTIONS
Preheat the oven to 175°C. Make sure your oven is not too hot. Otherwise, the muffins will puff A LOT in the oven and then collapse once you take them out. And they are really unappealing when deflated. They don’t have that thing. Melt butter in a non-stick skillet. Sauté the red pepper, onion and sliced mushrooms for three minutes. Add cooked chopped chicken and stir to heat through – about two more minutes. Spoon the mixture into a bowl and cool slightly. Beat eggs and combine with milk and half of the shredded cheese. Stir into the cooled chicken and vegetable mixture. Coat a non-stick muffin pan with cooking spray or line with paper baking cups, butter works just fine too. Pour egg mixture into greased muffin cups, dividing evenly. Sprinkle with the other half of remaining shredded cheese. Bake for 20-25 minutes or until egg is set. Remove from the oven. Ideally you want to allow these breakfast egg muffins to cool down inside the muffin tin before removing them; otherwise, they will deflate too quickly and potentially collapse.