Egg Muffins Recipe
- cook TIME 41 mins
- prep TIME 6 mins
- total TIME 50 mins
- INACTIVE TIME 3 mins
Ingredients (14)
- 4 large eggs
- 5 egg whites
- 1/2 tbsp olive oil
- 6 oz onion chopped
- 16 oz potatoes peeled
- 8 oz baby spinach coarsely chopped
- 1/8 cup heavy cream
- 1/8 cup milk
- 1.5 oz cheddar cheese grated, divided
- 1 oz raw cured bacon chopped
- 4 oz tomatoes chopped
- 2 tbsp Heinz ketchup
- 2 leaves fresh basil roughly chopped
- 3.6 oz white bread 4 slices
INSTRUCTIONS
Preheat oven to 375°F and line a 16 count muffin tin with parchment paper or silicone muffin liners.
Place a large, non-stick pan over medium to high heat and heat 1/2 tbsp olive oil for 30 seconds. Add 6 oz chopped onions and sauté for 4 minutes until brown.
Meanwhile, grate 16 oz potatoes using the large side of a grater. Use your hands to squeeze as much water as you can from the potatoes, then add the potatoes to the pan of onions. Cook them for 14 minutes until brown and transfer from the pan into a bowl. Leave to cool for 5 minutes.
In the same pan, add 8 oz spinach and cook at high heat for 2 minutes until the leaves are tender. Remove from heat and leave to cool for 3 minutes.
In a jug, add the 4 eggs, 5 egg whites, 1/8 cup cream, 1/8 cup milk, and half of 1.5 oz cheese, and mix until well combined.
Assemble the egg muffins by layering the cooked onions and potatoes, spinach, 4 oz tomatoes, and 1 oz bacon into the 16 lined muffin holes/tassie cups. Then, pour the egg mixture making sure each cup is ¾ full. Use a chopstick or knife to poke into each cup and evenly distribute the egg mixture. Sprinkle the remaining cheese on top and add basil.
Bake at 375°F for 20 minutes until the muffins are browned and puffed. Allow the egg muffins to cool for 5 minutes before popping out. Serve with toast, ketchup and a tropical smoothie.