Egg muffins with vegetables
-
Cook Time30 min
-
Serving2
I have delicious proof that salty muffins are on a level with sweet muffins. Try to cook these egg muffins with vegetables and you’ll understand what I mean.
How to prepare egg muffins with vegetables
Ingredients
Egg muffins with vegetables: Directions
Preheat the oven to 180 degrees. I took ¼ zucchini, ½ tomato, ½ bell red pepper and 3-4 mushrooms. Dice all the vegetables. Place them in a bowl.
Mix all the vegetables to get an even «stuffing» for muffins.
Take metal or silicone molds and fill them with vegetables. But fill only to half.
Beat 5 eggs in a bowl. Beat them with a fork or whisk until a light foam is formed.
Add 1 tbsp. of flour to the eggs. Stir to avoid lumps.
Grate 50 g of any hard cheese and add the cheese to the egg mixture. Stir gently.
Pour the egg mixture into the vegetables in the molds. Bake egg muffins in the oven until they become bigger. It's about 15-20 minutes. Then give some time to cool and then remove from the molds.
- Rate recipe:
-
