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Asian-Style Easy Egg Muffins

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Asian-Style Easy Egg Muffins - Asian-Style egg muffins serving #carrot #eggs | hurrythefoodup.com

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, chedder or gouda, this version doesn’t. We’ve tried it. Several times. Just to be sure.

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 breakfast dish I’d say!

Asian-Style Easy Egg Muffins - egg muffins ingredients #eggs #spring onions | hurrythefoodup.com
Asian-Style Easy Egg Muffins - the ingredients in a mixing bowl #peas #carrot | hurrythefoodup.com
Asian-Style Easy Egg Muffins - muffins are ready for baking in the oven #sesame seeds #soy sauce | hurrythefoodup.com
Asian-Style Easy Egg Muffins - Asian-Style egg muffins are ready #ginger #salt | hurrythefoodup.com

Would you like to try out other tastes? We’ve got more breakfast egg muffin flavours up our sleeves in this post here!

You can also find more tasty high-protein breakfast egg muffin ideas right here:

Asian-Style Easy Egg Muffins - Asian-Style egg muffins are served #olive oil #sweet chili sauce | hurrythefoodup.com
Asian-Style Easy Egg Muffins
4.87 from 23 votes
These Asian-Style Easy Egg Muffins are beautifully different. The carrot and ginger are a fresh and zippy combo. The soy sauce rounds it all up! Enjoy
Cuisine:Asian, Vegetarian
Diet: dairy-free
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Servings:3 (1 serving is 4 muffins)
Calories:239kcal

Ingredients

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, ½ tsp salt, 6 eggs
  • Lay out 12 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.
  • 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!

Nutrition

Nutrition Facts
Asian-Style Easy Egg Muffins
Amount per Serving
Calories
239
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
6
g
Cholesterol
 
327
mg
109
%
Sodium
 
1537
mg
67
%
Potassium
 
392
mg
11
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
18
g
36
%
Vitamin A
 
4259
IU
85
%
Vitamin C
 
19
mg
23
%
Calcium
 
154
mg
15
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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4 comments
  1. What do you do with the olive oil in the recipe?

    1. Hi Carol! Thanks for pointing this out! It’s to grease the muffin tray 🙂

  2. Could you just bake in pan rather than Muffin tins and divide in three parts for three servings?

    1. 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!