Picture this – its a relaxed weekend and you want something that is piping hot, flavored and nonfussy – coz obviously you need a weekend break! But there is a growing appetite of weekend monsters and they are jumping up and down your bed literally from dawn and you are in no mind to put that foot out of the sheet that its neatly tucked under. You are hoping for a recipe that literally calls for throwing in a few ingredients together and dumping it in the oven to magically come out fulfill everyone’s growing appetite. You have come to the right place as my recipe for egg muffins & vegan muffins is going to tick all the boxes.
I also enjoy making these muffins with my kid. She is 4 years old and absolutely loves cracking eggs. We have this weekend thing where we have some mother-daughter thing in the kitchen along with some good music. We usually do things like bake, crack eggs or the simple mixing and whisking. It’s a great way to get kids involved in the cooking process and make them learn about things like measurement and planning. It also helps them develop their emotional quotient in the long term and is also a great way to bond with them while sharing a bit of both our lives together.
These egg muffins are full of proteins, are packed with healthy greens and taste absolutely delightful. These come in Paleo, Keto, and Vegan options (yes I figured a way to get you breakfast muffins that are savory and full of protein) and are a superfood when teamed when home-made tomato ketchup, Paleo compliant mayonnaise or just a good old hot sauce.
To turn this into a weekend brunch plate them in with baked chicken and asparagus and a piece of my lemon poppy seed cake and you’ve got the brunch of the gods for yourself. My vegan friends can use baked beans and a hot sauce along with with the delicious vegan muffins along with a piece of my Raspberry Cheesecake.
Let’s get to the recipe then:
[lt_recipe name=”Egg Muffins” summary=”Your regular protein just got a lift with these brilliant 12 different ways to assemble an egg muffin! And yes, they also have a protein-packed Vegan version! ” servings=”12 pieces” total_time=”20″ print=”yes” ingredients=”Combinations of veggies and greens at hand – (almost 3/4th tablespoon of each);Onions + tomatoes;Mushrooms + Spinach;Asparagus + onions;Broccoli + tomatoes;Brussel sprouts + onions;Mint + rosemary + tomatoes;Spinach + Asparagus;Kale + tomatoes;Tomatoes + thyme;Egg Muffins:;Eggs – 1 egg per muffin (8 in our case);Himalayan Sea Salt – 1 teaspoon;Black Pepper – 1 teaspoon;Mozarella Cheese – chopped pieces for Keto Muffins;Vegan Muffins:;Chickpea Flour – A little less than 1 cup (makes for 4-5 muffins);Himalayn Sea Salt – 1/2 teaspoon;Garam Masala – 1/4th teaspoon;Corainder powder – 1/2 teaspoon;Black Pepper – 1/2 teaspoon;Ajwain Seeds or Carom Seeds – 1/2 teaspoon;Water – to form batter as needed;Corainder leaves – to garnish;;;” ]Preheat your oven to 350 degrees;Egg Muffins:;Chop in all veggies (use combinations as per your choice);Crack in as many eggs as many muffins you plan to make;Add in salt and pepper as per taste (we used 1 teaspoon of each for 8 eggs);Whisk the egg mixture and set aside;Line the muffin pan with silicon muffin liners (else grease the muffin pan with coconut oil generously);Arrange the veggies according to the combinations you plan to use ;Approximately 3/4th teaspoon of of each veggie into the muffin cup;Pour in the egg mixture to about 3/4th the cup;If making Keto muffins add in chopped chunks of mozarella else skip this step;Mix the egg mixture and veggies well with a spoon (give a slight tug with a spoon);Bake for 30 mins;Egg muffins have a tendency to puff up a bit when they just come out and then they settle a bit;Let cool and enjoy with favourite dip!;For Vegan Muffins;To make Vegan batter add the chickepea flour and the spices as mentioned in the ingredients list;Mix well;Create a small well / space in between the chickpea flour and add water in little quantities;Keep mixing and adding water while breaking in all the lumps of the chickpea flour;Add water enough to have a medium (not too thick, not too thin mixture) consistency of the batter;Arrange the veggies according to the combinations you plan to use ;Approximately 3/4th teaspoon of of each veggie into the muffin cup;Add in the prepared chickpea batter to about 3/4 th the cup;Garnish with coriander leaves;Bake for 30 minutes;Enjoy with your favourite vegan dip[/lt_recipe]