Egg Muffin Recipe
This egg muffin recipe is quick & easy and makes a great weekend breakfast or brunch, especially if you have visitors.
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Servings 12
Ingredients
- 12 medium free-range eggs (beaten)
- 1 medium onion (peeled & finely chopped)
- 1 medium green capsicum pepper (seeds removed, finely chopped)
- 50 grams Izmir tulum cheese (chopped into small cubes)
- 50 grams salami or sucuk (chopped into small cubes)
- chilli flakes (to taste)
- salt & pepper (to taste)
- butter or sunflower oil (for greasing your muffin tin)
Instructions
- Preheat your oven to 180 degrees Celsius.
- With a pastry brush or kitchen towel, liberally grease each hole of your muffin tin with the oil or butter.
- Except for your eggs, add all the ingredients to a bowl and mix them together.
- Put roughly 2 teaspoons of the mixture into each section of the muffin tin.
- Now pour the beaten egg mixture over the ingredients being careful not to fill the muffin sections right to the top.
- Place your egg muffins into the middle of your preheated oven for around 30 minutes.
- When cooked, remove from the oven and leave to cool for a few minutes before easing your egg muffins from the tin and serving.
Notes
- This egg muffin recipe is just a demonstration that you can use up leftovers in your fridge.
- There are no exact measurements - these are just a guide. You can experiment and alter them to your own taste.
- You might have noticed we used 8 eggs to make our egg muffins but the recipe says 12 eggs. That's because the eggs we buy in Fethiye are particularly big.
- The cheese can be any cheese you like but preferably one that melts easily.
Nutrition
Calories: 250kcal
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