Egg muffins, involves nearly no cooking methods, especially with unlimited choices of ingredients, so easy to make, so simple to enjoy.

I really like eggs made by all kinds of different ways, especially this one! Egg is one of the very inexpensive protein sources, nutritious and delicious. Egg muffins can be made in advance for meal prep, served as a quick breakfast, side dishes of lunch or dinner, healthy snacks, and appetizer. Just grab a cupcake pan, let’s get started together!

03_ingredients.png

This recipe makes 6 standard-cupcake-size egg muffins.

item weight cups or spoons
egg 300 g 5 large organic eggs
red / orange / yellow bell pepper 150 g 3 stems
spring onion 50 g 1 stem
onion 50 g 1/4 onion
mushroom 50 g 3 stems
olive oil 27 g 2 tbsp (1 for saute, 1 for pan preparation)
sea salt 2.5 g 1/2 tsp
black pepper 2.5 g 1/2 tsp
water 60 g 1/4 cup
reference 1 cup = 250ml 1 tbsp = 15ml, 1tsp = 5 ml

04_preparation.png

  1. prepare the pan: I use the standard 6-cupcake pan, brush some olive oil in the pan and set aside
  2. have all the vegetables diced:
    • in a quarter-inch small pieces, about 0.8 centimeters
  3. I also want to share, it’s good to have a colorful-ingredients in our diet, in this recipe, we have red, orange, yellow, green, black, and white color ingredients! Super colorful! super nutritious!
  4. prepare the egg: crack the eggs, beat the eggs and season the eggs with sea salt, and black pepper

09_cooking.png

  1. statue vegetable dices
    • start with a cold pan, add mushroom dices, don’t stir yet, just let the moisture of mushrooms coming out
    • add olive oil, add onion dices, add bell pepper dices, add half amount of spring onion dices, statue, till the flavor coming out
    • I have put all the seasoning ingredients into egg liquids, so I don’t put any here. The volume ratio is roughly about 1 to 1: it’s 1 cup of egg liquids to 1 cup of statue vegetables
    • statue vegetables or not is optional, the flavor is also good without statue, reason I statue vegetables first is mainly to reduce vegetable moisture and I can put more vegetables in each egg muffin!
  2. put everything in the muffin tin
    • put the vegetables first
    • pour the egg liquids
    • and as a final touch, decorated with spring onion dices on the top
  3. baking for 15~20 minutes
    • I put the egg muffins directly into the oven, without any preheating
    • I found the result has no difference, with or without oven preheating

10_video.png

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s