This is a recipe every woman should know, whether you are married, single or a mother. Every woman these days is busy with social engagements or work so we don’t always have enough hours in the day to make a 3 course meal right? That’s why I went and looked for the most healthy and quick life hack tips for snacks.
And so, thanks to my favourite spot on the net Pinterest, I found this really good breakfast idea.
This egg muffin with vegetables is really a mini frittata. And you can add things to it, whatever you like in fact!
For this recipe I used 5 eggs, some spinach and peppers (mostly stuff I had in the freezer).
1. Beat the eggs in a bowl.
Add 2 table spoons of water to the mixture (this is optional, as frozen vegetables already contains some water, if you are using fresh vegetables however, use the water as described).
2. Add the vegetables and some Maggi all purpose seasoning. Maggi is important because without this your egg will not taste very nice. Maggi seasoning has a lot of spices and salt and is very handy in regards to having to mess around in the kitchen trying to find all kinds of different spices and salt.
3. Add the egg mixture to a pre-greased egg muffin shaped oven tin.
4. Bake for 10 minutes at 200 degrees celsius.
5.Â After 10 minutes continue baking for 15 minutes at 170 degrees celsius.
This recipe is pretty good when it comes to preparing food; a whole tin of muffins can be a week’s worth of breakfast. Double so, if you get creative and add in different varieties of vegetables. Adding cheese makes it quite harty. Do take care though, muffins lose a lot of their moisture in the refrigerator.
Original recipe (without the addition of Maggi all purpose seasoning) Lauren Hefez Muffin Tin Baked Eggs.