2 Egg (Express) Brocolli, Chilli, Red Onion and Rosa Tomato Breakfast Muffins

I woke up this morning to no water in Pietermaritzburg and could only thank my lucky stars that I had a shower late last night!  I had a meeting to attend at 7.30am and could not face breakfast before leaving and knowing that there would be a full-on breakfast at the venue, I decided to make breakfast muffins based on the contents in the refrigerator and take them along with me.  The thing that I was concerned about was that I leave Pmb for home this afternoon and making a batch of 12 didn’t gel well with me, as I would be returning in 6 days only.  So I thought that I could whip up a at least 3 with 2 eggs and it worked well!  Being at my mom’s home and as a 76year old, who doesn’t have all the modern cooking conveniences, like silicon baking utensils, I used her trusted old “bran” muffin baking pan, lightly greased with olive oil and the end result was perfect brekkie muffins! This recipe as in for the larger quantity of 6 eggs for 12 muffins can be used for any filling that takes your fancy – again, the thing I enjoyed about this little experiment-which-turned-out perfect, is that I was raised in a family were there is always freshly prepared food daily, irrespective of how hectic my parents work lives were, they put fresh food on our dinner table every day and that’s a practice that is carried through in my home.  It doesn’t take much to rise an hour earlier to make something freshly prepared for the days meal – fresh is always best!

Ingredients

2 eggs, beaten
1-2 tblsp water
Salt and freshly ground pepper to taste
1tblsp Extra Virgin Olive Oil
1/2 a red onion sliced
1-2 finely chopped green chillies (Optional)
65g tenderstem broccoli heads only
5-7 Rosa tomatoes cut in half

Here’s How

  • Crack 2 eggs into a medium sized bowl, add 1-2 tablespoons’ of water, salt and pepper to taste, whisk well and set aside
  • Heat a non-stick pan on the stove top, add the olive oil and when heated, add the red onion an green chilli and cook for 2-3 minutes.
  • Thereafter add the cherry tomato and the brocolli and stir-fry briskly for 2-3 minutes
  • Remove from heat and cool.  When cooled, add to the whisked egg and mix well

 

  • Pour the mixture evenly into a lightly greased muffin pan (3 muffin cups were used for 2 eggs) and bake at 180 degrees for about 15-20 minutes, until the muffins are cooked.
  • Once cooked, remove  muffin pan from oven and allow to cool, before removing and serving
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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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