Easy Brown Bread Egg Muffin Recipe – Cheesy Veggie Breakfast Bites

Last Updated on 2 months by Neha Deshmukh

Easy Brown Bread Egg Muffin Recipe – Cheesy Veggie Breakfast Bites

Hey everyone! If you’re anything like me, mornings can be… chaotic, to say the least! Between getting ready and making sure everyone else is too, breakfast often gets skipped or reduced to something super quick. But I’ve found the perfect solution – these easy brown bread egg muffins. They’re a fantastic way to sneak in some veggies, and honestly, they just taste amazing. I first made these when my little one started refusing eggs, and it was a total win! Let’s get baking, shall we?

Why You’ll Love This Recipe

These aren’t just any muffins. They’re a super simple, satisfying, and customizable breakfast (or snack!) that the whole family will enjoy. Here’s why I think you’ll love them:

• Quick & Easy: Ready in under 30 minutes – perfect for busy mornings.
• Healthy-ish: Packed with veggies and made with whole wheat brown bread for a little extra fiber.
• Customizable: Swap out the veggies, add some spice, or make them vegan – the possibilities are endless!
• Kid-Friendly: A great way to get little ones to eat their veggies without a fuss.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious muffins:

• 1 cup chopped brown bread (approx. 90g)
• 1 egg
• 1 teaspoon black pepper powder
• 1 tablespoon butter or margarine
• ½ cup shredded mozzarella cheese (approx. 50g)
• ½ cup finely chopped vegetables (cherry tomato, bell pepper, carrot, onion) – about 75g total
• Salt, as per taste

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Brown Bread is Best: I love using brown bread for these muffins because it adds a lovely nutty flavour and a boost of fiber. It’s a small change that makes a big difference! You can use white bread if you prefer, but brown bread really elevates the flavour.
• Veggie Variations: Feel free to get creative with the veggies! Peas, corn, spinach, or even leftover cooked potatoes work beautifully. In India, we often add finely chopped capsicum (bell pepper) and onions to everything, and these muffins are no exception!
• Butter vs. Margarine: I usually use butter for a richer flavour, but margarine works just as well if you’re looking for a lighter option. About 15ml of either will do the trick.
• Cheese Please!: Mozzarella is my go-to because it melts so nicely, but cheddar or even a sprinkle of paneer would be delicious too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). This is important – you want that oven nice and hot!
2. In a large bowl, add the chopped brown bread, egg, black pepper powder, and salt. Give it a good whisk until everything is nicely combined.
3. Now, add the butter or margarine and mix it in until it’s melted and fully incorporated. This adds a lovely richness to the muffins.
4. Gently fold in the chopped vegetables and mozzarella cheese. Make sure everything is evenly distributed – we want veggies and cheese in every bite!
5. Line a muffin tray with liners (or grease it well). Then, divide the mixture evenly among the cups.
6. If you’re feeling extra cheesy (and who isn’t?), sprinkle a little extra cheese on top of each muffin.
7. Bake for 20 minutes, or until the muffins are golden brown and set. A toothpick inserted into the center should come out clean.
8. Let them cool for about 5 minutes before removing them from the tray. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make these muffins even better:

• Don’t Overmix: Overmixing can make the muffins tough. Gently fold in the ingredients until just combined.
• Even Distribution: Make sure the veggies and cheese are evenly distributed for a consistent flavour in every muffin.
• Check for Doneness: Oven temperatures can vary, so keep an eye on the muffins and adjust the baking time if needed.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use vegan cheese. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Simply use your favourite gluten-free bread.
• Spice Level: Add a pinch of chili flakes for a little kick. My husband loves this!
• Quick Weekday Breakfast Adaptation: Chop the veggies the night before and store them in the fridge. In the morning, you can just throw everything together and bake.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with:

• A side of fresh fruit
• A dollop of yogurt
• A sprinkle of chopped coriander (cilantro) – a classic Indian touch!

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 4 days.

FAQs

Let’s answer some common questions:

• Can I use different vegetables in this recipe? Absolutely! Feel free to experiment with whatever veggies you have on hand.
• Can these muffins be made ahead of time? Yes, you can make them a day or two in advance and store them in the refrigerator.
• What is the best way to reheat these muffins? Pop them in the microwave for 20-30 seconds, or bake them in a preheated oven at 350°F (175°C) for 5-10 minutes.
• Can I freeze these muffins? Yes! Wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 2 months.
• Is it possible to make these without an oven? While these are best baked in an oven, you could try making them in an air fryer at 180°C (350°F) for about 15-20 minutes, checking frequently.

Enjoy these little bites of sunshine! I hope they make your mornings a little bit brighter. Let me know in the comments if you try them and what variations you come up with! Happy baking!