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Baking, breakfast, comfort food, Easy Meals, Eggs, homemade, Improvisations, weekend cooking plans  /  September 10, 2018

Easy Breakfast Muffins Topped with Sundried Tomatoes

by Kanika Samra

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! 

Breakfast Muffins with Bread, Eggs and Sundried Tomatoes
Breakfast muffins with egg and sundried tomatoes

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. 

Breakfast Muffins
Baked and ready to eat.

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. 

Breakfast Muffins for a quick meal
Eat them fresh!

With these Breakfast Muffins you won’t have to rack your brains about brunch again! 

Breakfast Muffins with eggs, sun-dried tomatoes, bread and basil.
Ready in minutes – these breakfast muffins are perfect for a weekend.

Breakfast Muffins with Egg and Sundried Tomatoes
2018-09-10 12:55:00
Serves 3
Bread and egg is a timeless, filling classic for breakfast. These Breakfast Muffins make it stylish and easy to eat. Just pick one and dig in.
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Eggs 3
  2. Bread 6 slices (Whole Wheat or any at hand),
  3. Salt 1/2 tsp (to taste),
  4. Black Pepper (to taste),
  5. Sun dried tomatoes – couple of pieces per muffin,
  6. Basil leaves, 5-6, chopped.
  7. Baking spray or olive oil.
  8. You’ll need: a muffin tray, cooling rack, cake tester or skewer or toothpicks.
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Instructions
  1. Before starting prep, preheat the oven to 375 F / 195 C.
  2. Break 3 eggs in to a bowl and beat them with salt and pepper.
  3. Next, take 6 slices of bread and trim off the sides.
  4. Spray the muffin tin with a cooking oil or brush some oil, whichever one you use for baking.
  5. Then gently place a slice of bread into each muffin mold.
  6. Press it in so that it sits firmly along the sides and bottom of the mold.
  7. Pour in the beaten egg, distributing it evenly between 6 molds.
  8. Place a slice of sundried tomato on top of each.
  9. 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.
  10. Once a tester comes out clean, remove the tray from the oven and remove muffins from the pan.
  11. Garnish it with fresh basil and enjoy along with a hot cup of coffee or tea.
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By Kanika Samra
Kitchenpostcards https://www.kitchenpostcards.com/

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Tags

  • baked
  • basil
  • bread
  • breads
  • Breakfast
  • breakfast muffins
  • easy
  • eggetarian
  • eggs
  • herbs
  • homemade
  • muffins
  • oven
  • quick
  • simple
  • sun dried tomatoes
  • weekend cooking

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4 comments

  • Sanjota Purohit
    September 10, 2018

    first time I read about adding tomatoes to muffins. I should try this!

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    Reply
    • Kanika Samra
      September 14, 2018

      Hi Sanjota,
      It’s an elegant and simple twist on bread and toast. Try it and let us know what you thought about it 🙂

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      Reply
      • Sanjota Purohit
        September 14, 2018

        Sure 🙂

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        Reply
      • Sanjota Purohit
        September 15, 2018

        Sure Kanika.. I will definitely try!

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        Reply

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