Egg muffins
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In the traditional sense, muffins (aka cupcakes) are sweet “buns” that must be prepared with flour.
We will depart from the standards and prepare healthy egg-based muffins with a hearty filling, while maintaining the external similarity to the original, but completely changing the contents. These muffins are a great option for breakfast; they are also great to serve as a snack. They are also completely self-contained and very convenient to take with you as a snack.
Today I will share with you a recipe for egg muffins with three different fillings that I created to suit my tastes. But as you understand, these hearty cupcakes can be filled with any ingredients. In general, it’s convenient to prepare a dish from something that’s been sitting in the refrigerator and doesn’t want to be eaten.
You can choose any filling from those offered or try everything at once. From the specified number of components, I got 16 muffins, but the filling remained, since I prepared it in excess.
Ингредиенты
The basis:
Eggs – 8 pcs.
Sour cream – 100 g
Salt - a pinch
Filling No. 1:
Champignons – 300 g
Carrots – 1 pc.
Onion – 1 pc.
Parsley – 30 g
Vegetable oil – 1 tbsp.
Salt - a pinch
Filling No. 2:
Chicken fillet – 150 g (1 pc.)
Tomato – 150 g (1 pc.)
Dill – 30 g
Garlic – 1 clove
Smoked paprika – 1 tsp.
Salt - a pinch
Filling No. 3:
Potatoes – 350 g
Green peas – 200 g
Green onions – 30 g
Salt - a pinch
Рецепт
1. Peel the onion, cut into small cubes, simmer in vegetable oil for 2-3 minutes.
2. Wash the champignons, cut them into small cubes and simmer along with the onion and a pinch of salt until the liquid evaporates. This will take 10 minutes. The mushrooms will noticeably decrease in volume.
3. Peel the carrots and cut into small cubes.
4. Wash the parsley, dry and chop.
5. Combine the prepared ingredients in a convenient bowl and stir until smooth. The mushroom and carrot filling is ready!
6. For the second filling you will need the following components.
7. Boil chicken fillet in salted water until tender, cool. Cut into cubes.
8. Remove the butts from the tomato and also cut into cubes.
9. Chop the washed and dried dill and garlic.
10. Combine the prepared ingredients in a convenient bowl, add a pinch of salt and smoked paprika and stir until smooth. The second chicken and tomato filling is ready!
11. For the third filling you will need the following ingredients.
12. Bake the potatoes and boil them in their skins, cool, remove the skins and cut into cubes.
13. Wash the green onions, dry and chop.
14. Combine potatoes, onions and canned green peas in a bowl. Add salt and stir until smooth. The third filling of potatoes and peas is ready!
15. For the egg base you will need eggs, sour cream and salt.
16. Break the eggs into a bowl, immediately add sour cream and a pinch of salt.
17. Beat with a whisk or fork until the mixture has a homogeneous consistency.
18. Let’s move on to shaping the muffins. Place the filling in special silicone molds so that it almost completely fills the volume.
19. Then pour the egg mixture into each mold, leaving a thin free edge on top, taking into account that the muffins will rise during baking. Each filled mold will require approximately 3 tablespoons of eggs.
20. Bake egg muffins at 180 degrees for 15-20 minutes - until golden brown and eggs are cooked. Finished products are easily removed from the molds even when hot.
21. Egg muffins with filling are ready! They can be served both hot and cold. Bon appetit!