All you need is about 15 minutes prep time for the ingredients and another 20 minutes for the flour-free egg muffins to bake in the oven, during which time you can wash the utensils or mop the kitchen floor.
These are the ingredients that I used. You can add any veggie or meat that you like into the egg muffin. The recipe as shown in the video at the end of this post uses ham and red bell pepper but I omitted them. Deli meat is banned in this household and our girls dislike bell peppers. I think adding chopped spinach and some minced beef would be delish too.
Ingredients used in my recipe today (yields 9 egg muffins)
8 eggs
Sweet corn kernels
Cherry tomatoes - quartered
Minced garlic
Minced onions
Chopped scallions
Julienned carrots
1/2 teaspoon baking soda
Salt
Pepper
Milk
Oil (I used avocado oil)
Cheese
Method
Crack and beat eggs in a large bowl
Add baking soda, salt, pepper, milk and oil and mix well
Spoon the veggies onto paper muffin cups
Pour in egg mixture
Place cheese of your choice on top of the egg mixture
Bake for 20 minutes at 170C
I'm blessed that I have a daughter who loves cooking and helping out in the kitchen. She helped to julienne the carrots and cucumbers. Sherilyn and I are besties in the kitchen. Out of the kitchen, it's another story :D
I think this turned out to look like a Halloween meal :D You can guess who decorated this from the initial on the bread.
Check out this video for the step-by-step instructions for egg muffins
https://www.facebook.com/foodinkmalaysia/videos/752201571590324/
As this was my very first try, I also prepared tuna toast for the girls, JUST IN CASE the egg muffins turn out to be a flop, at least they would have sandwiches. Always have a simple backup meal for the kids if you are trying out a new recipe for the first time.
For the sandwich filling, I sauteed a can of tuna (I never eat anything straight from a can without cooking it) with minced garlic and onions and spiced it up with some cajun, cumin, pepper, scallions and Japanese mayonaise.
Do give this egg muffin a try. It's not too involved and not ingredients intense. My 2 younger girls were more than glad to help me out. And it's easy to clean up since disposable paper muffin cups are used. If you take advantage of the time it takes for the egg muffin to bake in the oven, you only actually need to spend 15 minutes prepping the ingredients. I checked my emails and replied my customers when the egg muffins were in the oven. My garlic and onions were pre-chopped a day earlier and stored in an airtight container in the fridge.
You can heat up the egg muffins in the toaster and aluminum wrap it for your kids to bring to school for recess snack the next morning. Or simply deep-freeze the extras and pop them into the toaster on super busy nights.
Happy trying! :)
4 comments:
That recipe makes the muffins a mini quiche! Healthy stuff for sure! Would be great with spinach or kale (kids may balk at this!). It would be stupendous with bacon or ham, but I know you don't allow deli meat, but can u imagine the deliciousness? Heehee.
Aha yes Chris! It tastes like mini quiche! Kale is super expensive here and not a regular item on the supermarket shelves. Yes, I know it would taste heavenly with ham or sausages. If I find organic ham and sausages here, I'll buy them. I love them too but we only eat these occasionally on cheat days :)
Can't help laughing at your sentence about you and Sher are besties in the kitchen but a different story when you are not in the kitchen :D
Barb, Sher is the alter ego in the kitchen, such a great helper. She def. has her father's DNA! :)
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