Asian Inspired Egg Muffins

Name: Asian Inspired Egg Muffins
Total time: 25 min
Yield: 1 serving
Cuisine: Asian
Ingredients: Ingredients for 1 person:; 2 eggs; 1/4 cup diced bell peppers; 1/4 cup diced mushrooms; 1 green onion, chopped; 1/2 teaspoon soy sauce; 1/2 teaspoon sesame oil; Salt and pepper to taste

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25 minTotal time

EasyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

Ingredient substitutions

Bell peppers Use an equal amount of finely diced zucchini.
Mushrooms Use an equal amount of finely diced zucchini.
Soy sauce Use an equal amount of tamari.
Sesame oil Use an equal amount of neutral cooking oil.

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein14 g

Carbohydrates8 g

Fat15 g

Fiber 2 g · Sugar 4 g · Sodium 420 mg

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These Asian-inspired egg muffins are a healthy and flavorful snack option. Packed with protein from eggs and infused with Asian flavors, they make a perfect on-the-go snack or light meal.

Snack Asian Healthy

Steps

Steps:
Preheat the oven to 350°F (180°C) and grease a muffin tin.
In a bowl, beat the eggs and mix in bell peppers, mushrooms, green onion, soy sauce, sesame oil, salt, and pepper.
Pour the egg mixture into the muffin tin, filling each cup about 3/4 full.
Bake for 15-20 minutes or until the egg muffins are set.
Allow them to cool slightly before removing from the tin. Enjoy warm or at room temperature!

Tips for Asian Inspired Egg Muffins

For an even set, keep the diced vegetables small and distribute them evenly; large pieces can make the muffins break apart.
The tops should look puffed and set, with no glossy liquid egg in the center. They may deflate slightly as they cool.
A silicone muffin pan or paper liners can make removal easier; let the muffins rest briefly before lifting them out.