French Baked Eggs Muffins Recipe (Oeufs au four)
A delicious and healthy breakfast for those mornings on the go.
Equipment
Ingredients
Base Ingredients
- 6 eggs
- 2 tablespoons of self-rising flour
- 2 tablespoons of tomato coulis or tomato sauce
- 1/5 cup of grated cheese eg. gruyère, emmental, etc.
- pinch of dried basil and parsley leaves
- pinch of salt and pepper
- pinch of garlic flakes
Substitutable Ingredients
- 2-3 slices of jambon cru ham
- 1 cup of fresh spinach
- pinch of piment d'espelette or cayenne pepper
Instructions
- Beat the eggs in bowl with a whisk.
- Once blended, add the tomato coulis, cheese, and flour and whisk throughly until it is smooth.
- Wash and dry the spinach.
- Chop the ham and spinach into small pieces and add to the mixture.
- Mix in a pinch of salt and pepper, garlic, herbs, and spices depending on preferences.
- Oil the muffin tray lightly.
- Ladle the mixture into each section of the muffin tray.
- Bake at 375°F (190°C) for around 20 minutes till the egg muffins have risen.
- Serve while warm.
- For leftovers, store in an airtight container in the refrigerator for up to 4 days and reheat to serve.
Notes
This recipe will prepare 12 small egg muffins. Adjust herbs and spices based on personal preferences.
Nutrition
Serving: 1gCalories: 49kcalCarbohydrates: 1gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 95mgSodium: 72mg
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.