Egg Muffin Recipe

Name: Egg Muffin Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 serving
Ingredients: 12 medium free-range eggs; 1 medium onion; 1 medium green capsicum pepper; 50 grams Izmir tulum cheese; 50 grams salami or sucuk; chilli flakes; salt & pepper; butter or sunflower oil

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12
Calories
250 kcal
Course
Breakfast
Cuisine
International

Egg Muffin Recipe

Griffin Roy

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This egg muffin recipe is quick & easy and makes a great weekend breakfast or brunch, especially if you have visitors.

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Ingredients

Servings

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)

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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.