On-The-Go Egg Muffins

Whilst speaking with clients recently, I have noticed that most people do not have time to sit down in the morning with a cup of coffee and a decent breakfast.

We live in a  society where we are on the go 24-7. Even though this can be a fun way of living for us go-getters, it does tend to mean our diets and food choices take a back seat.

As I have mentioned in the past, breakfast is super important and having a healthy breakfast is the best way to start the day. Once you get cracking and integrate egg muffins into your food prep you will realize how quick and easy to throw together. Even more, they are filling, nutritious and pretty darn delicious.

They can be eaten hot or cold, they can be re-heated in the microwave and can be eaten for breakfast or even as a mid morning snack.

I have tried a few different recipes over the past year and I often play around with different fillings. Out of all the muffins I have made so far, the ones I am sharing with you today are one of my faves!

To re-create these magical delights at home you will need:

• A 12 hole muffin tin – or 2 x 6 hole muffin tins (I use 2 x 6 hole tins)
• 3/4 cup egg whites
• 6 eggs
• light cooking spray – to spray the muffin tin
• 1 cup of spinach – shredded
• 6 mushrooms – thinly sliced
• 12 tea spoons crumbled feta cheese
• 1/2 small red onion – finely diced
• black pepper and a dash of dried Italian herbs

This will make 12 muffins – 2 muffins per serving.

Follow these simple steps:

Preheat the oven to 350°F.

Crack the eggs into a measuring cup or bowl.  Add the egg whites, along with the seasoning then whisk together with a small whisk or fork.

Lightly spray the muffin tin with light cooking, or extra-virgin olive oil spray.

Divide the spinach, mushrooms, red onion, and feta cheese between each muffin cup, then carefully pour the egg mixture over until the muffin tins are almost full (leave 1/4-inch space).

Bake the muffins for 20-25 minutes until lightly browned and beautifully risen – springy to touch!

To make sure the muffins are thoroughly cooked, test a muffin with a  knife – poke the knife into the centre of the muffin – it should come out clean. If it doesn’t come out clean, leave the muffins to cook for a few minutes longer, then re-test.

The egg muffins will look like soufflé when they come out of the oven and have a lovely rise (sadly they will sink after a few minutes – this however, does not affect their scrummy taste). Leave them to cool in the muffin tin for around 5 minutes before using a knife to carefully remove each muffin and place them on a wire wrack to fully cool.

Allow the muffins to cool completely before transferring them to a tupperware or a sandwich bag so they are good to go in the morning for a great on the go breakfast.

The muffins can be refrigerated for up to a week.

I hope you find the delight in them too,

Sofie x