Egg Muffins

Method

1. Prep the tin

   • Heat the oven to 375°F (190°C). A silicone muffin tin needs no greasing. If using metal, preheat it in the oven for 5 minutes, then grease generously with butter.

2. Sauté and dry the onion

   • Heat the oil in a skillet over medium heat. Add the red onion with a pinch of salt and sauté 6–8 minutes, until soft and most of the moisture has cooked off.
   • Pat dry with a paper towel and cool 5 minutes. Stir in the green onions.

   Drying the onion is the fix for soggy bottoms.

3. Make the egg base

   • Whisk the eggs and egg whites until fully combined.
   • Whisk in the yogurt until smooth, then the spices. It should taste well seasoned.

4. Combine and fill

   • Stir in the onions and half the mozzarella.
   • Pour evenly into 12 muffin cups, about ¾ full, and sprinkle the rest of the mozzarella on top.

5. Bake

   • Bake 16–18 minutes, until the edges are set and the centres have just a slight jiggle. Start checking at 16 minutes.

   Pull them when the centres are barely set. They finish cooking as they cool, and overbaking makes them rubbery.

6. Optional broil flip

   • If the bottoms are soft, turn the muffins out onto a baking sheet, flip them and broil 60–90 seconds until golden.