Egg and Vegetable Muffins: The Perfect Lunch on the Go

Who hasn't dreamed of a quick, healthy, and delicious lunch, ready to go first thing in the morning? These egg and vegetable muffins are the perfect solution! Designed for busy mornings, they're also ideal for a healthy snack or an impromptu picnic. The recipe is simple, quick, and adaptable to your favorite vegetables, allowing you to create endless flavor combinations.

I remember my childhood, when my grandmother would bake savory little cakes for our family picnics. These muffins evoke that memory, that simplicity, and that authentic taste. The best part? They're much healthier than store-bought options, and you have complete control over the ingredients!

So, get ready to wow your taste buds and save precious time with these magic muffins! They keep perfectly, allowing you to bake a batch for the whole week.

Ingredients

For 6 muffins:

• 6 eggs (organic preferred)
• 1/2 cup (60g) of whole milk
• 1/4 cup (30g) of grated cheese (Comté, cheddar, or other according to your taste)
• 1/4 cup (30g) chopped chives
• 1/2 cup (60g) of red and yellow bell peppers, finely diced
• 1/2 cup (60g) sliced ​​button mushrooms
• 1/4 cup (30g) finely chopped red onions
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 1 tablespoon of olive oil
• 6 muffin tins

Instructions

1. Preheat your oven to 180°C (350°F).
2. Lightly grease the muffin tins or use paper baking cups.
3. In a large bowl, beat the eggs with the milk until the mixture is well combined.
4. Add the grated cheese, chives, peppers, mushrooms, onions, salt and pepper. Mix gently.
5. Pour the mixture into the muffin tins, filling them 2/3 full.
6. Bake for 20 to 25 minutes, or until the muffins are golden brown and firm to the touch.
7. Allow to cool for a few minutes in the molds before unmolding and letting them cool completely on a wire rack.

Chef's Tips

For an even tastier version, add a pinch of smoked paprika or a touch of wholegrain mustard to the mixture.

Feel free to vary the vegetables according to your preferences and the season: courgettes, cherry tomatoes, spinach, broccoli… The important thing is to cut them into small pieces for even cooking.

For a softer texture, you can add a tablespoon of thick cream to the mixture.

Conservation

These muffins keep perfectly for 3 to 4 days in the refrigerator, in an airtight container. They can also be frozen for up to 3 months. To enjoy them after freezing, let them thaw at room temperature or warm them slightly in the oven or microwave.