Derin AvanCommis
09 June 2026 Son güncelleme: 05 August 2026

Individual-portion egg muffins made by baking beaten egg with colorful vegetables and cheese in a muffin tin. This practical snack, which can be prepared ahead and packed in a lunchbox, comes in handy both at breakfast and as a snack.

Step by Step

How to make it?

1

Beat the egg

3 min

Beat the eggs in a wide bowl with salt and black pepper until frothy.

2

Add the vegetables and cheese

5 min

Add chopped bell pepper, scallions, parsley, and grated kashar cheese to the eggs and mix.

3

Fill the molds

4 min

Grease the muffin tins with vegetable oil. Divide the egg mixture among the tins, filling each two-thirds full.

4

Bake in the oven

22 min

Bake in a preheated 180°C (356°F) oven for 20-22 minutes, until risen and golden on top. Once cooled slightly, remove from the tins and serve, or store.

Reminder

Important: Don't overfill the molds; since the egg puffs up in the oven, filling them two-thirds full prevents overflow. Caution: Use silicone molds to prevent sticking, or grease metal molds thoroughly. Contains egg and dairy (cheese). Keeps in the refrigerator for 3 days once cooled.

Editor's Note Editörün Notu

You can swap in whichever vegetables you like; mushroom, broccoli, or corn also work well. Lightly sautéing watery vegetables (like tomato) first keeps the muffins from turning soggy.

Admin DadaGastro · verified in test kitchen

Nutritional Values · 1 serving

Values are estimates
180 kcalCalories
14 gProtein
3 gCarbohydrate
13 gFat
1 gFiber
2 gSugar
420 mgSodium
5 gSaturated Fat
Protein %30 Carbohydrate %6 Fat %63
#Snack #Egg Muffin #Baked Eggs #Lunchbox
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3.0 1 reviews %0 recommend it
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Bora Ağaoğlu Aide de Cuisine 4 weeks ago

Kızım da yardım etti, birlikte yapmak keyifliydi. Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. İlk denememde biraz tedirgindim ama sonuç harika oldu.

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