Saturday, May 17, 2014

Egg Muffin Breakfast 1

Look at the layers

I am a bit tired of my oat breakfast lately so I figured I need bring in some excitement for my breakfast. Therefore, I decided to make egg muffins breakfast today so that I can have it for today and kept it in refrigerator for the rest of the week. Egg muffins are very versatile, you can basically put in anything you want but make sure it is cook through, any topping, amount of salt and pepper to your taste bud. This time around, I used ready make hash brown from Woolworth as the base. I cut it into smaller pieces so that it can fit snugly in the muffin pan. I then top it with diced cup mushroom, wilted baby spinach and rocket,  smoked turkey breast form Deli at Woolworth then pour in whisked egg and top with saute brown onion, some cheese and cayenne pepper.

For an healthier option, of course you can substitute the hash brown with diced boil potatoes. Add some salt into the boiling water so that the boiled potato did not turn out to be bland and swap smoke turkey breast to cook chicken breast pieces. You may scrap potatoes form recipe this together but remember your body need carbohydrate to do it essential functions.

So this is how I make my Egg Muffin Breakfast version 1.


3-4 pieces of ready make hash brown cut into pieces (not fried before hand)
3/4 cup of roughly diced cup mushroom
150g spinach and rocket, wilted, cover for 30 seconds in hot water
200g smoke turkey breast, roughly pulled or diced
5 Eggs for 6 cups muffin pan, whisked with a pinch of salt and 1/8 pepper
1/2 medium brown onion, diced and lightly saute with olive oil and a pinch of salt
Cheese enough for toppings (any cheese you desire )
Cayenne pepper, sprinkle
Olive oil to saute the onion and grease the pan

1. Preheat over at 180 degree C. Grease muffin pan with olive oil. It has to be grease properly so that removing the breakfast muffin from the pan doesn't turn into a frustrating job. You can line with paper liners too.
2. To assemble the egg muffin, I snugly placed cut hash brown at the based of the muffin cup pan. Then I put in the cup mushroom, wilted baby spinach and rocket and pulled smoked turkey breast. I then pour in whisked egg. Go easy on the salt in the whisked egg because smoke turkey is already slightly salted. Pour up to 3/4 of the muffin cup. Top with lightly sauteed onion, cheese and sprinkle of cayenne pepper.
3. Bake in preheated oven for 20 to 25 minutes or until a toothpick inserted in the middel comes out clean.
4. Serve and enjoy.

Snugly placed potatoes pieces. Clearly Mr. Husband not sure where to focus

Waiting for whisked eggs to fill in. One side already have the sauteed. Will top the other side with sauteed onion after the egg pouring

Filled. The far end cups were top with saute onions after the eggs pouring

Overflowed eggs - mental note: should shake it so that it is evenly distributed


Saute the onion : Diced half a brown onion. Heat a teaspoon of olive oil at medium heat, sprinkle a pinch of salt and lightly saute the diced onion until fragrant. See a side to cool.

Onion topping:I prefer to top sauteed onion one the whisked egg because I am not a fan of 'soggy' onion. I enjoy the caramelized bit of the onions.

Egg: Filled up to 3/4 only and give it a little  shake so that it is distributed evenly.

Leftovers: Leftover can be saved in the refrigerator for throughout the week for breakfast

Colours: Add some red or yellow capsicum or pumpkin for colours.

Happy trying and enjoy !

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