Recipe: The Easiest Egg Muffins You’ll Ever Make

Recipe: The Easiest Egg Muffins You’ll Ever Make

I posted this photo on Twitter earlier, and had a few requests for the recipe – presumably because they just look SO DAMNED CUTE.

They really are the easiest breakfast around (and I’m pretty sure the polka dot cases are at least 30% of the reason they’re so adorable) – so here’s the recipe. This makes 6:

1/2 a large Onion
1/2 tsp Very Lazy chopped garlic (although obviously fresh garlic would be fine, too)
1/3 a strong Red Chilli (optional)
1/2 Handful of Frozen Chopped Carrots
1/2 Handful of Frozen Petits Pois
1/2 Handful of Frozen Sweetcorn
8 Cherry Tomatoes, halved
4-5 leaves of Fresh Basil
1 tsp Total Greek Yogurt
6 medium Eggs

I’m almost embarrassed at how little effort went into these, but:

Pre-heat your oven to 180 degrees, or Gas Mark 4.

Fry up the onion, garlic and chilli in a tsp of coconut or olive oil (I don’t have much of a preference – but I’m working my way through a huge vat of coconut oil, so that’s what I used.) Once they’re soft, add in the carrots, peas and sweetcorn, and simmer until they’re cooked through.

Throw the basil and tomatoes into the pan and heat until soft, then take them off the hob and leave to cool for a few minutes.

While they’re cooling, break the eggs into a jug, throw in the Greek yogurt and mix. Don’t worry about getting the lumps out – just give ’em a good stir with a fork until the eggs are beaten.

Set up your polka dot muffin cups (they must be polka dot) into an appropriate tray. Fill them half way with the egg mixture, and then distribute your veggies across the batch. Top with the rest of the egg mixture until the cups are very nearly full (just leave a tiny bit of space as they will expand when heating.)

Pop them in the oven for about 20-25 minutes, regularly piercing with a fork to prevent them bursting and to check the texture. You’ll be able to tell when they’re cooked when they don’t leak any more liquid, and when they feel relatively solid on the bottom.

Leave to cool for a few minutes – and then enjoy for breakfast. I suggest a little avocado, and maybe some rye toast if you’re extra hungry.

Bon appétit!


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