Comfort food without guilt
Maybe it’s because it’s in the shape of a muffin that I am tricked into believing I am eating a delicious, naughty thing instead of having a healthy shot of protein in the morning. But it works – you should try it. Egg muffins are perfect with a few portions of fruit for breakfast or as a mid-afternoon snack.
I’m a vegetarian, but I do eat eggs, and I find that, especially if I’m exercising, I get protein cravings. Lately, I prefer to disguise the taste of the eggs.
Enter my yearlong obsession with baking a tray of egg muffins on a Sunday night for the week ahead.
They literally take 10 minutes to prepare and another 15 or so to cook. The best part is you decide what goes in them.
If you’re watching your weight but work in a stressful environment where you need comfort food and a dash of energy, you’ve found your next food thing.
Just follow my easy recipe below, but choose whatever ingredients you want. It makes 12 egg muffins.
10 large eggs, whisked Large handful of basil or spinach, roughly chopped
3 large spring onions or half a large onion, finely chopped
Half a cup of chopped-up sun-dried tomato
A large chunk of feta, crumbled
A large handful of cheddar cheese, grated
Chop up the leaves, tomato and onion. Crumble and grate the cheeses. Whisk the eggs lightly. Grease a muffin tray. Now divide your pile of ingredients evenly into the muffin cases. Start with the leaves, then the tomatoes, onion and a little feta in each. Carefully pour in the egg mixture, stopping before you reach the top. Finally, sprinkle some grated cheddar over each muffin. Pop into a 190°C preheated oven and bake for about 15 minutes. The muffins will start to turn deliciously brown and you’ll know they’re ready.