Breakfast, we know, is the most important meal of the day. But as I’ve gotten older it’s become a fleetingly short meal, often eaten on the fly. On weekends they turn into a brunch. An ideal weekend morning starts with plenty of time with a warm cup of coffee or tea, a long read, maybe some news on the telly or radio and then a leisurely brunch prep.
The good news with these breakfast muffins is that they make that leisurely prep a breeze. The best thing, no more squishing egg within slices of bread or making a sandwich. Just pick up a muffin that is 1 part bread + 1 part egg and bite into it!
How to make Breakfast Muffins
Total Prep Time: 30 to 40 minutes
Prep: 10 minutes, Cooking Time; 20-25 minutes
Ingredients:
(For 6 muffins)
- Eggs 3
- Bread 6 slices (Whole Wheat or any at hand),
- Salt 1/2 tsp (to taste),
- Black Pepper (to taste),
- Sun dried tomatoes – couple of pieces per muffin,
- Basil leaves, 5-6, chopped.
- Baking spray or olive oil.
You’ll need: a muffin tray, cooling rack, cake tester or skewer or toothpicks.
Method:
Before starting prep, preheat the oven to 375 F / 195 C.
Break 3 eggs in to a bowl and beat them with salt and pepper. Next, take 6 slices of bread and trim off the sides.
Spray the muffin tin with a cooking oil or brush some oil, whichever one you use for baking. Then gently place a slice of bread into each muffin mold. Press it in so that it sits firmly along the sides of the mold.
Pour in the beaten egg, distributing it evenly between 6 molds. It will seem to disappear, as if the bread has soaked it up entirely. But wait until you see it rise during the bake.
Place a slice of sundried tomato on top of each. Transfer to the middle rack of the oven and bake for 15-20 minutes or until a cake tester or a toothpick or even a thin skewer comes out clean when inserted into the center of a muffin. The egg will puff up and rise to the top like the images show.
Once a tester comes out clean, remove the tray from the oven and remove muffins from the pan. Do it carefully.
Garnish it with fresh basil and enjoy along with a hot cup of coffee or tea.
With these Breakfast Muffins you won’t have to rack your brains about brunch again!
- Eggs 3
- Bread 6 slices (Whole Wheat or any at hand),
- Salt 1/2 tsp (to taste),
- Black Pepper (to taste),
- Sun dried tomatoes – couple of pieces per muffin,
- Basil leaves, 5-6, chopped.
- Baking spray or olive oil.
- You’ll need: a muffin tray, cooling rack, cake tester or skewer or toothpicks.
- Before starting prep, preheat the oven to 375 F / 195 C.
- Break 3 eggs in to a bowl and beat them with salt and pepper.
- Next, take 6 slices of bread and trim off the sides.
- Spray the muffin tin with a cooking oil or brush some oil, whichever one you use for baking.
- Then gently place a slice of bread into each muffin mold.
- Press it in so that it sits firmly along the sides and bottom of the mold.
- Pour in the beaten egg, distributing it evenly between 6 molds.
- Place a slice of sundried tomato on top of each.
- Transfer to the middle rack of the oven and bake for 15-20 minutes or until a cake tester or a toothpick or even a thin skewer comes out clean when inserted into the center of a muffin.
- Once a tester comes out clean, remove the tray from the oven and remove muffins from the pan.
- Garnish it with fresh basil and enjoy along with a hot cup of coffee or tea.
first time I read about adding tomatoes to muffins. I should try this!
Hi Sanjota,
It’s an elegant and simple twist on bread and toast. Try it and let us know what you thought about it 🙂
Sure 🙂
Sure Kanika.. I will definitely try!