Egg Muffins
Ingredients
Instructions
Lather some olive oil on top of a pan special for muffins and pre heat the oven at 200C degrees on the air setting.
Wash and thinly chop the vegetables and cured meats.
If you need to, shred the cheese too.
You could make three different variations or make them all with the same filling.
Here I've made 4 with cherry tomatoes and cheese, 4 with vegetables and cheese and 4 with cured meats and cheese.
Once all the spaces in the pan are filled with the ingredients you chopped before, add salt and pepper.
In a bowl add all the eggs and plane egg whites, depending on what you've chosen for your recipe.
Fill every pouch on the pan with the egg mixture till the top.
Stir using a fork so that the egg mixes together with the rest of the ingredients.
Bake them in the middle rack on the air setting at 200C degrees for about 20 minutes.
Notes
- Once they cool down, store them in the fridge and have them as a snack the next day.
- You can only use egg whites (2 egg whites replace a whole egg)
- You could replace some of the ingredients or even enrich your recipe with more such as feta cheese olives, mushrooms, blue cheese, onion, eggplant, finocchio, zucchini, broccoli etc.
- Let them cool before removing from the pan as they are really sensitive when hot.
- You could add a cup of oats in the egg mixture if you want them to be more filling but still healthy.
- If you don't have the appropriate pan for muffins, you could use a long and thin one for cake or a small round Pyrex.
- If you want you could also use the paper cupcake forms and serve them like this. A great idea for children birthday parties and unexpected guest.
