These are one of my favourite make-ahead breakfasts ever! These delicious egg muffins are like little mini frittatas that are perfect for breakfast on the go. Filled with delicious flavours of sun-dried tomatoes and capsicum, they’re nutritious and super quick to put together for the rest of the week!
Can I Substitute Different Vegetables/Fillings?
I love the combination of onions, red capsicum (bell pepper), corn and sun-dried tomatoes for these muffins. You can easily customise the filling however, especially as everything is par-cooked on the stove prior to adding it in (which means you can control the cooking times easily). I’ve substituted ham or bacon for sun-dried tomatoes, and you could easily add peas, baby spinach or carrots as well.
What Sized Muffin Tins Do I Need?
I like to make these in jumbo muffin tins so that each muffin is a perfect single serving for breakfast, however you can easily divide the mix into smaller tins. If you’re using smaller tins, start checking the muffins at about 25 minutes and remove them from the oven once they’re nice and golden on top.
How to Store and Reheat
Store these muffins in a sealed container in the fridge for up to 4 days. Reheat by microwaving for 1-2 minutes or until warmed through.
These muffins can be frozen in individual portions by either wrapping in cling wrap or in individual plastic (zip-lock) bags. Unwrap them and reheat in the microwave for 4-5 minutes with a damp paper towel to keep moist.
If you try this recipe, please let us know how you went in the comments below!
- 1 tbsp olive oil + additional to grease muffin trays (see note 1)
- 1 onion (~150g), diced
- 1 red capsicum (~227g), diced
- 1/2 cup (63g) frozen or canned corn
- 1/2 cup (71g) sun-dried tomato strips
- 6 eggs
- 2 tbsp self raising flour
- 1/4 cup milk (plant or cow)
- 3/4 cup (76g) shredded/grated cheddar cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- Preheat the oven to 180°C/ 350°F (160°C) and grease a 6 cup jumbo or 12 cup regular muffin tin with olive oil.
- Heat 1 tbsp of olive oil in a large frying pan over medium high heat and add diced onions. Stir and allow to soften for a minute or two before adding in the remaining vegetables. Cook for a few minutes until the capsicum has softened.
- Pour the vegetable mix into a large mixing bowl. Allow to cool for 5-10 minutes- stirring the mixture will help cool it down faster. We need the mixture to be cool enough that it won't cook the eggs on contact.
- Once the vegetables have cooled enough, add the remaining muffin ingredients into the bowl and stir to combine. Pour the mixture into the greased muffin tins, filling the holes to the top, and bake for 25-35 minutes (see note 2) or until the tops are golden and set. Don't be alarmed if the muffins appear to rise excessively during the cooking process, they will shrink a little as they cool.
- Allow the muffins to cool slightly before removing them from the tin. Serve warm.
1. Greasing the Muffin Tins: I use an oil spray to grease the tins as I find this the easiest, you could also use a paper towel to rub oil across the surface. It's important to grease the trays well prior to baking as it will make it so much easier for you to remove the muffins once they're done. I would not recommend using paper liners as a lot of the muffin itself becomes stuck to the liners and it makes it harder to eat.
2. Baking Times: If you are using a jumbo muffin tin, bake for 30-35 minutes before checking for doneness. Reduce this to 25 minutes if using a 12 cup regular sized muffin tin.
Nutrition Information:Yield: 6 Serving Size: 1 jumbo muffin or 2 smaller muffins
Amount Per Serving: Calories: 213Total Fat: 13.2gSaturated Fat: 4.8gCholesterol: 178mgSodium: 571mgCarbohydrates: 14.5gFiber: 2.3gSugar: 4.5gProtein: 11.4g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients