Perfect for a hearty breakfast, these Vegetable Egg Muffins are healthy as they are delicious!
I have always had a deep fascination for breakfast. Probably because I don’t eat breakfast often (I know! My bad!), it just fascinates me more than any of the other meal times of the day – lunch, dinner, meryenda/snack, midnight snack… Midnight snack is an official meal time right? I think I have this more often than I do breakfast. We’re all friends here, so I know I won’t be judged.
I love that when you wake up in the morning, breakfast can be all sorts of things. Longsilog (aka Longanisa,-Sinangag-Itlog), Tapsilog (aka Tapa,-Sinangag-Itlog), Hotsilog (aka Tapa,-Sinangag-Itlog) and all those other ‘silogs. It can be as simple as bacon and eggs or even cereal with milk. Ahhh speaking of milk, Champorado is a great way to start the day, don’t you think? Or even Arroz Caldo. Do I need to mention tuyo and salted eggs? Ahhh, breakfast how I love you. Can I spend time with you soon? Pretty please?
And what better way to show my love for breakfast than to make something for breakfast. Egg muffins, anyone? Yes, something savory on Bake Happy. Good times.
When I was a still a kid, we stayed in a place in Baguio which served eggs baked in cupcake cups which really fascinated me. What they did was crack the eggs on cupcake cups and bake them. Eggs for breakfast for me just meant, sunny side ups or scrambled eggs. But eggs baked in cupcake cups? Totally out of this world! So today, we’ll be making something quite related to that. Ready?
Let’s start with prepping our vegetables. Dice what needs to be diced. For these egg muffins, added colorful vegetables, carrots, red bell pepper, corn. I would have loved to add something green as well, only I can’t find some in the grocery I like but with these, I think my egg muffins are colorful enough. Plus, I added mushrooms, too. If you can find some fresh mushrooms, all the better but if not, the canned ones will do.
Now, in a bowl, combine all the eggs (make sure to use large ones), milk (fresh/full cream milk, evaporated or even low fat milk will do) plus mayonnaise (I used Lady’s Choice), beat lightly.
Add the corn, mushrooms, carrots and red bell pepper.
Now, you have two choices, either use cupcake liners to ensure that the muffins will easily be removed from the pans or take the risk and heavily coat the cupcake pan with oil (or cooking oil spray). I decided to take the risky route. After all, what is life with out risks, even in egg muffins this applies.
Okay, enough of the babble. Just make sure your cupcakes pans are coated in oil very (very, very) well so you can remove the muffins easily later.
Scantily fill the cups with eggs just barely up to the brim like in the picture below. Do not overfill, okay? Lastly, add grated cheese. I used Quick Melt on this recipe but you can use Mozarella if you want.
Bake at 350F for 17-20 mins until lightly golden brown.
Make sure to cool the muffins before removing from the cupcake pan. Serve and enjoy!
- 8 large eggs
- 2 tablespoons mayonnaise
- 1/4 cup milk
- 1/3 cup chopped button mushrooms
- 1 cup corn
- 1/3 cup diced carrots
- 1/3 cup diced red bell pepper
- 1/4 teaspoon salt
- 1/2 cup grated Quick Melt cheese or mozzarella
- Crack eggs in a bowl
- Add milk and mayonnaise and beat lightly
- Add mushrooms, corn, carrots, red bell pepper, salt and combine into the egg mixture.
- Liberally coat cupcake pan with oil or cooking spray.
- Pour egg mixture into the cups, almost up to the brim.
- Top each cup with grated Quick Melt cheese or mozzarella cheese.
- Bake at 350 for 17 to 20 minutes.
- Cool before removing egg muffins from the pan.