Asian-Style Easy Egg Muffins
- Updated on Mar 08, 2017
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Alright, alright alright, Asian Style Easy Breakfast Egg Muffins it is!
The taste is brilliant, ESPECIALLY without any cheese. Interestingly, many Asian dishes don’t work well with cheese.
And while our other egg muffins all excel with either feta,
Another beautiful plus to go Asian is that the ingredients all last for ages, if not centuries. Carrots, eggs and even spring onion (see here) should be more than fine well after 10 days of your purchase.
And the peas you can buy frozen right away.
The perfect egg based snack recipe I’d say!
Would you like to try out other tastes? We’ve got more breakfast egg muffin
You can also find more tasty high protein egg dishes here, and high-protein breakfast egg muffin ideas (and vegetarian Easter recipes here) right here:
Ingredients
- 6 eggs
- 2 spring onions
- 8 tbsp peas (frozen is fine too)
- 1 medium carrot
- 3 tbsp sesame seeds
- 3 tbsp soy sauce
- 1 inch ginger, fresh
- Salt to taste
- 1 tsp olive oil
Optional
Instructions
- Preheat the oven to 200°C/390°F.
- Chop spring onions, grate the carrot and ginger.2 spring onions, 1 medium carrot, 1 inch ginger, fresh
- Now add the spring onions, grated carrots, ginger, peas, sesame seeds, soy sauce, salt and eggs into a bowl. Then give it a good stir.8 tbsp peas, 3 tbsp sesame seeds, 3 tbsp soy sauce, Salt to taste, 6 eggs
- Lay out 6 muffin cups and brush with olive oil. You can skip this step, though sometimes the muffin will stick to the cups. Pour the mix carefully into the cups.1 tsp olive oil
- Off it goes into the oven for 20 minutes.
- Serve with sweet chilli sauce or dip into soy sauce.Sweet chili sauce
- That’s it!
NOTES
- Tips: The Egg Muffins are great for packing taking with. I like mine with a bit of spicy sauce!
- Make-ahead? Yes, prep the night before!
- Freezable? Yes, it holds up nicely and can be frozen after they’ve been cooked. That way you can make bigger batches and always have a quick breakfast or lunch. If possible, freeze them in a bag and suck the air out with a straw first.
Nutrition
Comments
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4 comments
Could you just bake in pan rather than Muffin tins and divide in three parts for three servings?
Good question! I honestly have never tried it – but I don’t see why not! May need a slightly longer cooking time for the middle, but I think that would actualy work pretty well. Would love to hear if you try it!
What do you do with the olive oil in the recipe?
Hi Carol! Thanks for pointing this out! It’s to grease the muffin tray 🙂