Egg Muffin Bouquet Recipe

AJI-NO-MOTO® Umami Seasoning


  • 6 pcs (360 g) Egg, beaten
  • 1/4 cup (65 g) Red Bell Pepper, minced
  • 1/4 cup (65 g) Green Bell Pepper, minced
  • 1/4 cup (65 g) Shiitake Mushroom, minced
  • 2 Tbsps (35 g) Tomato, minced
  • 1 pack (10 g) AJI-NO-MOTO® Umami Seasoning


  1. MIX. In a bowl, add beaten eggs, red and green bell peppers, mushroom, tomato, and AJI-NO-MOTO® Umami Seasoning. Mix well until incorporated.
  2. SCOOP. Using a soup ladle, scoop egg mixture into a muffin pan.
  3. BAKE. Place filled muffin pan in an oven at 170 degrees celsius and bake for 25 minutes.
  4. SERVE. Scrape the sides of the muffin and scoop it out of the muffin pan. Transfer to a plate. Serve and enjoy.

Cooking Tips

Use non-stick muffin pan in making this recipe. If you have a regular muffin pan (stainless), brush oil into the muffin pans before scooping egg mixture.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 8 ajinomoto size  Serving size: 1 muffin (75g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Egg yolks contain Vitamin A and antioxidants -lutein and zeaxanthin- that are all necessary for maintaining good eyesight.


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