Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Cuisine: South African
Ingredients: 12 eggs; 0.5 cup milk; 0.25 cup grated cheddar cheese; 0.25 cup diced ham or cooked, crumbled sausage; 0.25 cup diced onions; 0.25 cup diced bell peppers; Salt and pepper to taste; Butter or non-stick cooking spray; Add spring onion; garlic and chilli

by Annelie Maritz (@maritzannele012)

Prep Time

10min

Cook Time

20min

Total Time

30min

South African Breakfast Snack Brunch Gluten-Free Vegetarian with Eggs Nut-Free

Portable, protein-packed muffins perfect for a quick and easy breakfast on the go. Customize the fillings to your liking.

Ingredients

12 Servings

(1 serving = 1 muffin)

12
eggs
1/2cup
milk
1/4cup
grated cheddar cheese
1/4cup
diced ham or cooked, crumbled sausage
1/4cup
diced onions
1/4cup
diced bell peppers
Salt and pepper to taste
Butter or non-stick cooking spray
Add spring onion
garlic and chilli

How to make Breakfast Egg Muffins

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or non-stick cooking spray.
In a large bowl, whisk together the eggs and milk until well combined.
Stir in the grated cheese, diced ham/sausage, onions, and bell peppers. Season with salt and pepper.
Divide the egg mixture evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until the eggs are set and the muffins are lightly golden on top.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
Use a butter knife or small spatula to gently remove the muffins from the tin.
Serve the Breakfast Egg Muffins warm.

Tips & Tricks

You can customize the fillings to your liking, using ingredients like mushrooms, spinach, feta cheese, or even chakalaka (a spicy South African vegetable relish).