These savoury egg muffins make a delicious grab-and-go breakfast. Perfect to make in advance with the Braun MultiQuick 9 Blender.
Coming up with varied and healthy breakfasts for your family is not easy, especially when you’re in a rush out the door to school and work every day.
I’ve teamed up with Braun to show you how, using their MultiQuick 9 Blender, you can batch make some simple but delicious recipes that will keep in the fridge or freezer for the next few days, including these tasty Pea & Sweetcorn Egg Muffins!
BRAUN MULTIQUICK 9 BLENDER
This blender is an incredible addition to any kitchen. It’s designed for comfort and control with a powerful 1000 watt motor.
The MultiQuick 9 comes with a variety of accessories designed to turn the blender into a multi-functional kitchen tool.
The 1.5L food processor bowl allows you to chop, slice, julienne and grate ingredients and also includes a kneading tool and french fry disc.
There’s also a mini chopper, a masher, a 650ml beaker for blending and pureeing and a stainless steel whisk.
For this recipe I’ve used the beaker and the whisk attachment to make light work of beating the eggs. No hard graft required with the Braun Multiquick!
Then to some muffin cases I added frozen peas and sweetcorn and also some grated cheese. You can easily change up the veggies used in this recipe to your liking. I’ve also tried tomato, chopped red pepper and some spinach, all delicious!
For some extra flavour I added chopped fresh chives on top, but this is optional or you can experiment with other herbs too.
The muffins are then cooked in the oven for 20 minutes until golden and fluffy. Yum! They can be stored in a container in the fridge for up to 3 days or alternatively frozen and defrosted overnight in the fridge.
If you try my Egg Muffins recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram. I always love to see your creations!
Disclosure: I have been compensated for my time spent working with Braun but all thoughts and opinions are honest and are my own. You can learn more about the Braun MultiQuick 9 Blender over on their website.Print
These savoury egg muffins make a delicious grab-and-go breakfast.
- 6 medium eggs
- 50g grated cheese
- 1 tbsp flour
- 100g frozen peas and corn
- 1 tbsp chopped chives
- Preheat the oven to 180c.
- Crack the eggs into the beaker. Add the flour and use whisk attachment on the blender to whisk the ingredients together.
- Line a muffin tin with six muffin cases. Divide the frozen peas and corn between the muffins cases, followed by the grated cheese.
- Finally pour in the whisked eggs and then bake in the oven for 20 minutes.
- These muffins can be kept covered in the fridge for up to 3 days. They can also be frozen and defrosted in the fridge overnight.