I often make starch-free breakfast egg muffins, as an easy way to serve eggs for breakfast. My usual go-to recipe is my roasted vegetables version (recipe can be found HERE). However, this time I didn’t have prepared roasted vegetables at hand, so I decided to make do with fresh vegetables. I ended up with the following colorful, flavorful and nutritious breakfast egg-muffins.
The muffins are perfect for breakfast, as they combine fresh vegetables with proteins and dairy products. To this I’ve also added chopped sun dried tomatoes and olives, and topped the mixture with raw pumpkin seeds, for some extra nutritious boost and crunchy texture. Served straight from the oven, with bagels or toasted bread on the side, and some other condiments, they make a wonderful, easy to prepare and serve breakfast or brunch. Try them, or create your own version, and enjoy.
Notes:
* For best results, I highly recommend not using commercial grated cheese. It contains additives that help keep the cheese separated in the bag, but at the same time change its’ texture and flavor, especially when baked. Freshly grated cheese is always better.
* For the ham, I used Applegate’s organic uncured Black Forest ham. Uncured deli meats are not submerged in sodium nitrates or nitrites solutions, which makes them a somewhat healthier option compared to other deli meats.
Makes: 10
Prep time: 15 minutes
Baking time: 25 minutes
Ingredients:
2 cups fresh spinach, washed, roughly chopped
3 XL eggs
1 tsp salt
½ tsp freshly ground four peppers mix
1 tsp Dijon mustard
1 cup fresh mozzarella cheese, crumbled
1 cup coarsely grated aged cheddar (see notes)
1 cup coarsely chopped uncured ham (see notes)
5 sun dried tomatoes halves, roughly chopped
5 salt cured black olives, pitted, roughly chopped
5 cherry tomatoes, roughly chopped
A handful of raw pumpkin seeds
1. Mix the spinach in a pan, with ¼ cup water. Cover and place over medium-high heat. Let steam for 3-4 minutes, until the spinach is soft. Cool and squeeze out the liquids. You should end up with about ½ cup steamed spinach.
2. Preheat the oven to 360F(180C). Line a muffin tin with 10 baking paper cups.
3. In a large bowl, whisk the eggs. Add the salt, pepper, Mozzarella and cheddar cheese and mix well. Add the steamed spinach, ham, sun dried tomatoes, olives and cherry tomatoes. Mix with a spatula and fill the baking paper cups with the mixture. Scatter the pumpkin seeds on top.
4. Bake for 25 minutes, until the bakes are set and slightly puffed. Serve immediately.
So tasty
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Thank you! 🙂
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Yummy
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Thank you Anuradha. 🙂
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They are awesome. My tomorrows breakfast soughted.
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Thank you Reena, I’m glad you liked these bakes. Hope you’ll enjoy them! 🙂
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These would be perfect on a road trip for first morning’s breakfast.
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They would be perfect for that! 🙂
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We tend to eat cooked five-grain cereal every morning (except Sunday), but could make an exception for these lovelies!
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Varied food is healthy food. 🙂
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I made something very similar once. What I can’t remember is how well they keep?
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Yes, there are many versions for them. They can keep for a day or two in the fridge, but unlike the ones with roasted vegetables, these don’t freeze well and are at their best when served fresh.
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Okay, thanks.
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Mmmm, tasty.
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It was indeed! 🙂
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Brilliant flavors together! Never would have thought of the pumpkin seeds, sounds fantastic. The squirrels already ate my fresh pumpkins, so I’ll have to buy some at the store! 🙂
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Thank you Annie, I’m glad you liked the dish. Pumpkin seeds are so tasty, no wonder the squirrels love them too! 🙂
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Yum!
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Thank you Michelle. 🙂
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What a great idea for breakfast!! ❤ I will definitely try these and the addition of pumpkin seeds is great!
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Thank you Vero, I’m glad you liked the recipe. It’s a great way to serve omelets for a crowd. and the pumpkin seeds give such a nice crunch. I hope you’ll enjoy it. 🙂
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Your muffins are full of veggies – I would call them vegetable muffins! I agree about the cheese even though I sometimes use the “packaged” for convenience 🙂
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Thank you Judi, I guess you’re right, though with the amount of cheeses and ham in there, I’m not sure the vegetarian police will agree with the definition. 🙂
The grated packaged cheeses are indeed very convenient to use, but I’ve found that the cheese just doesn’t melt in the same way. But of course it’s not that crucial. 🙂
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Always a nice change from one’s regular breakfast offerings 🙂 these muffins look great.
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Thank you Loretta, I’m glad you liked the recipe. It is an easy and tasty way to serve eggs for a few people at once. 🙂
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These egg muffins look so good! I love the combo of ingredients. It’s so wholesome to eat for breakfast and I could use one right NOW!
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Thank you Joanne, I’m glad you liked the recipe. It could be great if we could just grab one from the screen! 🙂
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They look so lovely!
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Thank you Nisha! 🙂
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Healthy protein rich breakfast. They look delicious.
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Thank you Deepti, I’m glad you liked the recipe. These are indeed very nutritious and perfect for breakfast. 🙂
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These are perfect for rushed mornings and so wonderful that they have a slight crunch from the pumpkin seeds.
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Thank you Annika, I’m glad you liked the recipe. It does indeed makes serving breakfast so easy. The pumpkin seeds add such nice crunch and color on top. Highly recommended! 🙂
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Cute! I make something similar, but non-dairy. Love pepitos on top!
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I agree Dolly, these are very versatile and can be prepared in many ways. The pumpkin seeds added a nice crunch and color. Highly recommended. 🙂
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I definitely have to try making these for my family on Sunday morning–they look very tasty–and pretty too!
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Thank you Cecilia, I’m glad you liked the recipe. It is a tasty and easy way to serve eggs. I hope you and your family will enjoy them. 🙂
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Too pretty to eat!
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Thank you Diane, these really add color to the breakfast table. 🙂
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Looks yummy
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Thank you Nidhi. 🙂
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What a tasty way to start the day, they sound great! I’m pinning.
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Thank you Karen, I’m glad you liked the recipe. It is indeed a great way to start the day, and even better, for brunch on a leisurely weekend! 🙂
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Looks Wow Licious!
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Thank you! 🙂
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Fantastic! Love the addition of the raw pumpkin seeds!
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Thank you Bernice, I’m glad you liked the dish. The pumpkin seeds added a nice crunch, and some extra nutritional value. Win-win! 🙂
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That is true. I like raw pumpkin seeds on my salads.
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Same here! 🙂
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