Delicious quiche like muffins made with red pepper and tomato
Red pepper and tomato egg muffins! We love eggs. When we run out of eggs, we panic. During periods of lent, when we cut out meat, dairy and eggs, it’s the eggs we have the hardest time with. Besides the fact that they are common in baked goods (hello Greek marble cake) they are also the perfect solution to having nothing planned for dinner. Our dad always says that so long as you have eggs in the fridge, you have a meal – and he’s right!
One of our fondest memories of summers spent in Greece are heading to the chicken coop early in the morning with our aunt, on the hunt for eggs. For us city girls, searching for and collecting still warm eggs every day was something that we could never tire of. With our cousins we ran a competition. Who would find the most eggs. Who would collect the largest one. And who would find the prettiest egg of the day. Our aunt would then prepare breakfast by cracking some eggs in a cast iron frying pan generously coated with olive oil. The whites would develop a crinkly edge and the bright orange yolk would remain runny, perfect for dunking her homemade bread into.
Most of our days however do not begin with a relaxed trip to collect breakfast. Instead the morning starts with alarm clocks, too many snoozes, and eventual mad dashes out the door, That’s when recipes that can be made ahead, or which can be easily eaten on the go, come in handy. Our red pepper and tomato egg muffins are exactly what you need most days!
Like our zucchini egg muffins (which went viral over on Facebook), our red pepper and tomato egg muffins make a wonderful take along breakfast, are a great snack, and can even be fit between two slices of toast and some cheese to make a delicious breakfast sandwich.
Red pepper and tomato egg muffins can be frozen.
Cook and cool your red pepper and tomato egg muffins and then wrap them tightly in plastic wrap. Place them in a freezer bag and freeze for busy mornings. To serve simply defrost them in the refrigerator for several hours or overnight. Heat them in a microwave or in the oven. You can also heat them on the stovetop using a non-stick skillet.
Bake your egg muffins in a variety of containers.
We used a large heart shaped muffin pan to bake our egg muffins. They are perfect in this shape because of their lovely red colour – makes them perfect for Valentine’s Day. However, if you use a smaller muffin cup, that’s fine too; you will simply end up with more servings. Alternatively you can baked your red pepper and tomato muffins in a quiche pan or other baking pan.
Not just for breakfast!
Red pepper and tomato egg muffins are great for breakfast but also make a great light lunch or snack. Pack them in a cooler for a long car ride or an after sport practice energy boost.
Looking for more egg recipes? Check these out:
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Red pepper and tomato egg muffins
- Whisk and large bowl
- 10 large cup muffin pan or quiche pan
- Baking tray, optional
- 8 large eggs
- 1 cup diced red pepper
- 1 cup diced tomato, seeds removed
- ½ cup (125 mL) whole milk or part-skim milk, or cream
- ¼ cup grated mizithra cheese, or grated parmesan cheese
- ½ tbsp tomato paste
- ½ tsp baking powder
- ½ tsp sweet paprika
- ¼ tsp chili flakes
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp vegetable oil for greasing muffin pan
- Preheat your oven to 350 degrees Fahrenheit.
- Grease your muffin pan and set aside.1 tbsp vegetable oil for greasing muffin pan
- In a large bowl whisk the eggs well until they are light and fluffy.8 large eggs
- Next add the rest of the ingredients to your eggs and use a fork or a whisk to mix well until everything is well combined.1 cup diced red pepper, 1 cup diced tomato, seeds removed, ½ cup (125 mL) whole milk, ¼ cup grated mizithra cheese, or grated parmesan cheese, ½ tbsp tomato paste, ½ tsp sweet paprika, ¼ tsp chili flakes, ½ tsp baking powder, ¼ tsp salt, ¼ tsp pepper
- Divide the mixture evenly among the muffin cups.
- Place the muffin tray on top of a baking tray (to catch any drips) and bake in the middle rack of your oven for about 30 minutes until the muffins are set and the top of your red pepper and tomato egg muffins are browned.
- Allow the muffins to cool in the baking pan for 5 minutes or so; this makes it easier to remove them from the pan.