Happy Easter everyone!
Hope you had an eggcellent day! (Sorry!)
If you’re bored of chocolate eggs why not try this delicious recipe for Vegetable Egg Muffins. It is so easy and you can use up any vegetables you like, however this is what I do and I really like this combination. This recipe makes approximately six.
1. Preheat the oven to 180 degrees. Chop up your choice of vegetables into small pieces, my favourites to use are one red pepper, one onion and some baby spinach leaves.
2. Cook the onion and pepper first until it softens and changes colour. Season it with salt and pepper. Right at the end, when everything is cooked, rip up and add pieces of baby spinach. You don’t want to cook the spinach for too long as it wilts and gets very small.
3. Tip this vegetable mixture into a bowl and put to one side. Grease a muffin tin with a lot of butter to stop it sticking. I also suggest if you have some, maybe try making some makeshift ‘cases’ out of baking parchment. I am yet to try this but am going to experiment as the mixture does tend to stick to the tin!
4. Prepare the eggs. If you are using larger eggs, four should be enough to make six. However if you are using medium or small you may need some more to top it up. Crack the eggs into a measuring jug and whisk them together till they are combined. Make sure to season the egg with salt and pepper too!
5. Spoon some of the vegetables into each section. I recommend filling it to half way up the side. As you’re using a muffin tin they are quite deep so you should have room for a lot of vegetables. Try and get a good variation of everything in one.
6. Pour in the egg mixture, leaving a little gap round the top. Because you have whisked the egg it will rise a great deal, which is exactly what you want.
7. Put the egg muffins into the oven for 20-25 minutes. But do keep an eye on them as you don’t want them to be too burnt. You could also turn the tray half way through cooking time to make sure that they are evenly cooked if you want.
As I mentioned earlier I haven’t found a way to stop them sticking entirely yet, but am going to try the baking parchment idea. Also, if you have any suggestions leave them in the comments, I would love to hear your advice. I tend to serve these with rice and salad, as it is quite a healthy meal, but you could have them with anything you like. They would be lovely for BBQ’s, buffets or cold picnics.
Take a look at my Instagram page, as I will be sharing a video of how I made them today! While you’re there why not give me a follow 🙂
- Update: Using a silicone muffin tin mound heavily greased with butter is so much easier to use. Run a knife round the edges of each egg muffin and slowly release them from the mould.