Breakfast Egg Muffins

Breakfast Egg Muffins | Ovenless Baking

These eggs muffins are one of the best and healthy kick starts to your day. They are full of multi-coloured vegetables, bacon and cheese. On top of all this, they are totally customizable to suit your individual tastes.


Welcome to another ovenless baking that will completely get you hooked. The flavours go so well together, it’s unbelievable. You don’t like carrots, or maybe you do not want any bacon due to personal preferences or religious beliefs, then by all means omit or switch over to your ingredients of choice. You could, for example, add spinach,Β  mushrooms, etc.Breakfast Egg Muffins

The other important thing that I should point out is that it’s always good practice to start by preparing your sufuria oven so that it warms up as you prep the egg muffins. That way, there’ll be no delay whatsoever, everything will flow together like a well oiled machine.Breakfast Egg Muffins

These muffins are very moist and soft courtesy of the vegetables. And, plus, let’s not forget that this is a very clever way of sneaking in vegetables for our children.


Catch the recipe in action here:

Ingredients

Breakfast Egg Muffins

Breakfast Egg Muffins
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Breakfast Egg Muffins | Ovenless Baking
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These eggs muffins are one of the best and healthy kick starts to your day. They are full of multi-coloured vegetables, bacon and cheese. On top of all this, they are totally customizable to suit your individual tastes.

Course: Appetizer, Breakfast, Side Dish
Serves: 4 people
Author: Kalyonge Agnes
Ingredients
  • 3 Eggs
  • Salt to taste
  • Freshly cracked black pepper
  • 1/2 cup Unsalted butter - you can also use salted butter * see note 1
  • 1/2 cup Grated carrots
  • 1/2 cup finely diced red onions
  • 1/2 cup Finely diced yellow hoho or bell pepper
  • 1/2 cup Cooked bacon - you can use any protein of your choice
  • Handful of dhania leaves
  • 1/2 cup Green hoho / bell pepper
Directions
Preparation of the Sufuria Oven
  1. Pour 1 cup of salt into a sufuria, place a wire rack on top of it and then place a sufuria lid on top of the wire rack. Cover the sufuria with an airtight lid and place on high heat for 10 - 15 minutes.

Preparation of the egg muffins
  1. Start by cracking three eggs in a bowl and to that add the salt and freshly cracked black pepper. Beat them lightly until all the egg yolks are just mixed.

  2. To the muffin tins, add a half teaspoon of each of the remaining ingredients. Only thing to remember is to start by adding the unsalted butter at the very bottom of the tins.

  3. Once all the ingredients are in the tins, pour in the beaten eggs to 3/4 way up the muffin tins.

  4. Use a fork to mix the ingredients and ensure even distribution.

  5. Sprinkle cheese on top of the egg mixture.

Baking the Breakfast Egg Muffins
  1. Place the muffin tins in the sufuria oven and cover immediately to stop any further loss of heat.

  2. Reduce the heat to medium low and leave to bake for 15 - 20 minutes until the eggs are firm.

  3. Carefully remove the egg muffins from the sufuria and cool on a wire rack.

  4. Serve with any other breakfast accompaniments of your choice.

Recipe Notes
  1. If using margarine or salted butter then it would be advisable to limit the addition of salt to the eggs. If not careful the salt can render the whole dish inedible.
  2. The sufuria lid that you place on top of the wire rack while assembling the sufuria oven is important because it helps catch any spillages that might occur. As the cheese melts the tendency for it to overflow is very high and should the oilΒ endΒ  up dripping on to the salt it will smoke badly!
  3. You can make these muffins meatless and they'll still come out fantastic. However, if you still want to go ahead and add the animal proteins, make sure that you cook them prior to mixing them in to the eggs.



 

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