[Healthy Bento] Egg Muffins With A Healthy Juice

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Homemade is happiness._{Start the day with super simple quick bites for breakfast.}

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Welcome again to my daily recipe! This time, I will be back with a healthy bento recipe. I always get excited when preparing bento menus for my husband. It feels like I'm preparing my love, wrapped into a box full of love which will then be opened, exuding tenderness of affection.

Well, you can also prepare this bento meal for your own breakfast at work, or for your children as lunch at school. Don't forget to always explore the people's favorite ingredients for which you make bento meals.

This time I made vegetable muffins which were also mixed with egg and grated potatoes. So, it will be a filling meal for breakfast but also easy to enjoy as quick bites. with cute shapes, it will help you to easier enjoy them as well.

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All Materials Needed

• a large potato
• 4 eggs (or adjusted again to be able to fill 6 muffin tins
• 1/2 cup of chopped carrots
• 1/2 cup of chopped green beans or peas
• 1/2 cup of sliced mushrooms
• 3 small cloves of red onion, or use 1/4 big cloves of red onion
• 3 small cloves of garlic
• 1/2 teaspoon of salt for stir-fry veggie
• 1/2 teaspoon of salt for eggs

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Preparing Vegetables

of course, this is the fun part to do. Preparing vegetables for further cooking as a mixture of eggs and grated potatoes.

We only need to chop carrots and green beans. Also, slices of mushrooms. You can replace these vegetables with other vegetables available in your kitchen. The most important thing is to try for vegetables with a variety of colors to maximize the nutrition of these meals.

Other vegetables that I recommend for other alternatives on this menu are corn and peas. They go well with eggs and grated potatoes.

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Preparing Potatoes

In this egg muffins recipe, we need a potato texture that is easy to cook when baked with eggs later. So, I'm going to turn the potatoes into grated potatoes first.

I use a cheese grater. If you see that there is a lot of water in the grated potatoes, you can remove the water by squeezing it little by little.

There is another alternative, if you don't want to use grated potatoes, you can stir-fry the potatoes first, with small cubes. But this shape will make the filling of the muffins mold too much by the potatoes. So, indeed, grated potatoes are the best for this egg muffins recipe.

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Making Seasoning

As ingredients for seasoning, I only use red onion and garlic. About 3 small cloves of red onion, or use 1/4 big cloves of red onion. Then, 3 small cloves of garlic. Chop them fine.

First, heat a little cooking oil. Then, add finely chopped red onions and garlic. Keep stirring them until they smell good.

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Stir-frying Veggies

After the seasoning is ready, add all the chopped veggies. Cook for about five minutes. add some tablespoons of water, so they don't burn up. Don't forget to add 1/2 teaspoon of salt before removing them.

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Whisk the Eggs

While waiting for the stir-fried veggies to be cooked, we can process the other ingredients. I beat 4 eggs and added 1/2 teaspoon of salt. The beaten eggs are ready to be poured into muffin molds later along with stir-fried veggies and grated potatoes.

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Baking Egg Muffins

First, don't forget to preheat the oven to 185 degrees Celsius. Then, prepare the muffin molds. You can use non-stick molds, or also use muffin paper to make it easier to remove muffins after they are cooked.

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I finished spraying cooking oil on my muffin molds. Then, I neatly arranged the grated potatoes into the muffin molds. Not too much. We still have other ingredients to include. So, make room for the beaten eggs and stir-fried veggies.

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Add stir-fried veggies on top of the grated potatoes. Also, make sure they don't overcrowd the muffin molds. I arranged the slices of mushrooms right on top of the molds so that later the resulting egg muffins would look prettier with the sliced mushrooms on their surface.

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In the final step, add beaten eggs until the muffin molds are full. Then, they are ready to be put in the oven. Bake them for about 60 minutes, or until no dough sticks when pierced with a toothpick.

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Carrot Juice

Moving on to preparing the juice, I have a blend of a carrot and an apple. So far, their mix is my favorite. Especially if I get the fragrant carrot stock that's made explicitly for making juice, from the local market. It will be a delicious juice that is also very fragrant. Of course, my husband loves this juice too. That's what made me also prepare this juice as a companion to bento meals for my husband as breakfast.

While waiting for the egg muffins to cook, I blended the carrots and apples. Then, I serve this juice using an airtight transparent jar. After that, I store this juice in the refrigerator before my husband brings it later.

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Bento Meals Are Ready

I arrange egg muffins lovingly into a bamboo bento box. They look cute and appetizing in the bento box there. Also, a jar of healthy carrot juice is ready to accompany egg muffins for a great breakfast.

My husband got them in the car and got ready to go to work. I smiled and gave a wave of my hand. Warm morning. The sun has come and I'm happy to have prepared a homemade breakfast for my loved ones.

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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