When we think of muffins, it usually leads us to something sweet, but that’s not always true. It’s no longer a secret that we love eggs and all kinds of foods containing eggs.
Breakfast egg muffins make busy mornings so much easier. They are super versatile and you can personalize them by adding any kind of fillings you want. If you got some leftover vegetables, ham or mushrooms just chop them up and toss them in spinach, zucchini, asparagus – they’re all delicious!
If you’re like us and love having eggs for breakfast every morning, shake up your breakfast routine with theses delicious egg muffins.
- 150 g flour
- 3 eggs
- 100 ml of milk
- 70 g butter
- 100 g of cheese
- 100 g bacon (chopped)
- 1 red pepper (chopped)
- 2 cups of fresh spinach
- 2 teaspoons of baking powder
- 1 teaspoon olive oil
Step 1: Melt the butter in a sauce pan, on low heat and set aside to cool off.
Step 2: In a large bowl add flour and baking powder and mix.
Step 3: Heat the olive oil over medium-high heat in a large skillet. Add spinach, bacon and red pepper and cook until the vegetables are tender.
Step 4: In a large bowl, mix the milk, melted cold butter, eggs, salt and pepper. Then add the cheese and gradually add flour mixed with the baking powder.
Step 5: Finally add bacon, red pepper and spinach from the skillet.
Step 6: Divide mixture evenly in muffin cups. If you don’t have muffin cups you can use baking paper.
Step 7: Bake at 180°C/ 375°F for 20 – 30 minutes until muffins are beginning to brown.