Cheesy Egg Muffins with Mushroom, Courgette, & Spinach

I’ve been waiting and waiting, but our chickens aren’t laying much at the moment – either that or they’ve set up yet another secret nest for us to discover (either that or someone will come back with a bunch of chicks in a few weeks). We went to the local vegie shop yesterday and I got a tray of free range eggs, in anticipation of making this recipe. Well, today was the day! Let me tell you, they don’t disappoint!

Here’s my version of these delicious egg muffins…

Ingredients:
6 eggs
2 T water
1 teas Herbamare ® Herb Seasoning Salt
1 medium courgette, deseeded
3-4 large spinach leaves
1 large mushroom
1 cup finely grated cheese (approx)
12 cup silicone muffin tray

Instructions:
Preheat oven to 375F/190C. Spray muffin tray with olive oil spray.

How to deseed a courgette

Deseed the courgette. This is a trick I learned from Suzi who writes The Cook’s Cupboard, I love courgette raw but I didn’t fancy cooked courgette much until I tasted it prepared this way. You know how the seeds and the bit in the center goes all mushy and tastes a bit sour? That’s the part I didn’t like. Here’s how you avoid it. Cut the courgette in quarters lengthwise. Draw a paring knife down the length of each quarter, slicing off the ridge of seeds. You don’t have to get all the seeds, just slice off about the first 5mm (1/4 inch) and that should be enough. Make adjustments if you have really big seeds.

Cut the quarters of courgette into thin slices. Finely dice the spinach and mushroom.

Distribute the vegetables evenly into the muffin cups. Add grated cheese into each muffin cups. You want to aim to just about fill the muffin cups slightly below the top.

In a 2-cup measuring cup with pour spout, break the eggs, add the herb salt and 2 T water. Beat well.

Egg Muffins Ready to Cook

Carefully pour the egg mixture into the muffin tins, until it nearly fills each cup. It may look like there’s not going to be enough room for the egg, but don’t worry it will flow into all the spaces between the other ingredients.

Put into the oven with plenty of room above them, the muffins will rise up out of the cups while cooking. Bake for 25-35 minutes, until golden brown. The muffins will drop down to the size of the muffin cups when you take them out.

These cheesy vegetable egg muffins are delicious eaten warm or cold. Kalyn says they freeze well too, just wait until they cool, put them in bags and pop them into your freezer.

Makes 12 muffins.

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Ingredients:

1-1/2 cups self-raising wholemeal flour
1-1/2 cups grated cheese
1 tsp salt
1 egg
1 cup milk (approx)
1 cup finely chopped asparagus

Instructions:

Cook the asparagus in 1/2 cup water. You can either cook on the stove top or in the microwave on high for 3-4 minutes. Cool quickly to avoid over-cooking. Save the cooking liquid to add extra flavor to the muffins. Combine enough milk with the liquid saved from the asparagus to make 1 cup.

Mix flour, cheese and salt. In a separate bowl beat egg and combine with milk/cooking liquid.

Combine dry and wet ingredients mixing just enough to dampen the flour. Don’t over mix.

Spoon mixture out into sprayed non-stick muffin tins.

Bake at 210C for 10-14 minutes. Leave to cool for a few minutes before turning out.

Serve warm with butter.

Variations:

• Sprinkle with grated cheese or parmesan on top before baking
• Sprinkle pumpkin seeds on top before baking

Related posts:

1. Cheesy Egg Muffins With Mushroom, Courgette and Spinach I’ve been itching to try this recipe since last week...
2. Zucchini Bread Muffins While I’m trying to cut back on sweets and baked...
3. Healthier Sweet Zucchini Muffins Recipe I’ve modified the recipe I posted previously, added more zucchini...