SAVOURY MINI EGG AND VEGETABLE MUFFIN BITE SNACK

SAVOURY MINI EGG AND VEGETABLE MUFFIN BITE SNACK

Savoury Mini Egg and Vegetable Muffin Bite Snacks are a protein-rich and savoury option that’s perfect for breakfast, brunch or a nourishing snack throughout the day. This muffin offers colour, texture and nutrients in every bite. It is lightly seasoned with black pepper, which highlights the natural flavours of the ingredients without the need for added salt. These Savoury Mini Egg and Vegetable Muffin Bite Snacks are made with only four simple ingredients and a short bake time. It’s a go-to choice for those seeking convenience and nutrition in one. These mini muffins are ideal for batch cooking, portion control and clean eating, offering an easy way to incorporate vegetables into your routine. Whether enjoyed warm from the oven or cold on the go, this Savoury Mini Egg and Vegetable Muffin Bite Snack is kid-friendly and lunchbox-approved.

RECIPE CATEGORY

Breakfast

SERVING SIZE

1

CUISINE

Australian/New Zealander

PREPARATION/TECHNIQUES

5 Ingredients or Less, Bake

OCCASION/HOLIDAY

Back-to-School, Picnic, Spring, Summer, Mother’s Day, Graduation

SPECIAL CONSIDERATION/DIETARY CONCERNS

Healthy, High Fibre, Kid Friendly, Low/No Sugar, Quick & Easy, Vegetarian, Wheat/Gluten-Free

DISH TYPE

Frittata

INGREDIENTS

• 50 grams | 1.76 ounces | 1 egg
• 8 grams | 0.28 ounces | 1 tablespoon grated courgette (zucchini)
• 10 grams | 0.35 ounces | 1 tablespoon finely chopped red capsicum (bell pepper)
• 0.30 grams | 0.01 ounces | ¼ teaspoon black pepper, freshly ground

FULL NUTRITIONAL INFORMATION 

• Calories: 77 kilocalories
• Protein: 6.5 grams
• Carbohydrate: 1.3 grams
• Sugar: 1.1 grams
• Fibre: 0.3 grams
• Fat: 4.9 grams
• Saturated Fat: 1.6 grams
• Sodium: 72 milligrams
• Potassium: 86 milligrams
• Calcium: 30 milligrams
• Iron: 1.0 milligrams

PREPARATION

These steps are followed for the preparation of Savoury Mini Egg and Vegetable Muffin Bite Snack:

• Preheat The Oven: Preheat your oven to 180 degrees Celsius and lightly grease a mini muffin tray or line it with silicone muffin cups to prevent sticking.
• Prepare The Ingredients: Grate the courgette finely using a small grater and finely chop the red capsicum. Lightly squeeze out excess water from the courgette to ensure a soft and fluffy texture.
• Whisk The Egg Mixture: In a small mixing bowl, crack the egg and whisk it until smooth and uniform. Add the grated courgette, chopped capsicum and freshly ground black pepper. Stir well until all ingredients are evenly combined.
• Fill The Muffin Tray: Pour the prepared egg mixture into one section of the greased mini muffin tray, filling it about three-quarters full to allow space for rising.
• Bake Until Golden: Place the tray in the preheated oven and bake for 12 to 15 minutes or until the muffins are fully set, with firm centres and golden edges.
• Cool And Serve: Remove from the oven and allow to cool for about 2 minutes. Gently take out the muffin and serve warm for breakfast, brunch or as a healthy snack.
• Enjoy Fresh Or Store: These Savoury Mini Egg and Vegetable Muffin Bite Snacks can also be enjoyed cold, making them perfect for meal preparation, lunchboxes or on-the-go snacking.

PREPARATION TIME

5 minutes

COOKING TIME

15 minutes

TIPS

Here are some helpful tips for the preparation of Savoury Mini Egg and Vegetable Muffin Bite Snack:

• Use Silicone Muffin Cups: Always use silicone muffin cups or a non-stick mini muffin tray to make removal easier and prevent the muffins from sticking.
• Grate Courgette Finely: Finely grate the courgette for even mixing and a smoother texture. This helps the muffins bake evenly and stay light.
• Remove Excess Moisture: Gently squeeze the grated courgette to remove excess water before adding it to the mixture to avoid soggy muffins.
• Do Not Overbake: Keep an eye on the baking time. Overbaking can make the muffins dry and tough. Remove them as soon as the centre is firm and the edges are golden.
• Add Fresh Herbs For Flavour: Enhance the natural taste with herbs like parsley, thyme or chives for a savoury aroma without adding extra salt.
• Double The Recipe: Make a larger batch and store for quick breakfasts or snacks throughout the week. These mini muffins reheat perfectly and retain their texture.

VARIATIONS

• Add Cheese: Mix in a teaspoon of grated cheddar or feta for extra richness.
• Boost Protein: Add a small spoon of cottage cheese or chopped cooked chicken.
• More Vegetables: Include diced spinach, onion or mushrooms for added volume and nutrients.
• Spice It Up: Add chilli flakes or smoked paprika for a kick.
• Egg White Option: Use two egg whites instead of a whole egg to reduce cholesterol and fat.

PREPPING AND STORAGE

• Refrigeration: Store in a Savoury Mini Egg and Vegetable Muffin Bite Snack airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20 seconds.
• Freezer-Friendly: Freeze in batches for up to 1 month. Defrost overnight in the refrigerator or reheat straight from frozen.
• Meal Preparation: Make a batch on the weekend and divide it into containers for quick weekday breakfasts.
• Transport Tip: Wrap in foil or place in a small container for a mess-free travel experience.
• Avoid Overbaking: Check doneness early to ensure the muffin remains soft and moist.