Savory Breakfast Egg-Cheese Muffin (Glutenfree)

This was father’s day breakfast specialty along with other food.
Most of the recipes that we come across for savory muffins are made using too many eggs along with many ingredients.
This is my special creation which is perfect for a quick breakfast/snack using just 3-4 ingredients and resulting in extremely Yummmmm, light n oooohhh so pretty egg muffins !!!

NOTE: These are crustless, high protein muffins. When baking they rise up however once you take them out of oven, they’ll flatten a little.


Savory Breakfast Egg-Cheese Muffin
Serves: 4
Serving Suggestion: Serve for  breakfast or as snacks/appetizers 
Muffin Tray – Making 12 muffins – buttered or oiled
1 Large Bowl – For mixing the ingredients
1 Hand Whisk
4 Eggs – I’m using large organic eggs
¼ Cup Milk – Use any kind you have or replace with milk power or OMIT completely
½ Cup Cheese – I’m using a mix of cheddar and pepper jack cheese, you can use any cheese
¼ Cup Spinach – I’m using fresh chopped spinach, you can use fresh or frozen
1 Tsp Salt – As per taste
½ Tsp Crushed Black Pepper
1 Tbsp Crushed Red Chili Flakes – As per taste or OMIT completely
Asparagus – Blanched – For Decoration
Cream Cheese – Decoration
Preheat Oven:  210 C
  • In a large bowl, whisk eggs for 2min (evenly combined)
  • Add all the ingredients except asparagus and mix everything together.
  • Ladle each muffin tray till they are half way full.
  • Bake for 15 minutes or till muffins are cooked*.
  • Decorate with asparagus and cream cheese and serve warm or cold as per taste.
* Once muffins are baked for 15 minutes, do the toothpick test to check if they are fully cooked. If not, bake for 2-3 min more but keeping an eye on the muffins as they can burn real quick.

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