Made from vegetables from the fridge, feta, and eggs... super simple, quick, and delicious. You can use whatever vegetables you have. In mine, there's broccoli, tomato, and bell pepper – and then a little feta... on top a spice mix for extra flavor.. Would also be delicious with some ham and/or shredded cheese.
Recipe for egg muffins
Healthy and nutritious meal packed with eggs and vegetables. It is both gluten-free and lactose-free and can be used for lunch, dinner, or as a snack if you are on the go.
Servings: pcs.
Egg Muffins
Made from vegetables from the fridge, feta, and eggs... super simple, quick, and delicious. You can use whatever vegetables you have. In mine, there's broccoli, tomato, and bell pepper – and then a little feta... on top a spice mix for extra flavor.. Would also be delicious with some ham and/or shredded cheese.
Equipment
- Oven
- Cutting Board
- Knife
- Muffin Form
Ingredients
- 1/4 pcs. Red bell pepper
- 6 pcs. Cherry Tomatoes
- 1 handful Broccoli
- 30 gram Feta
- 6 pcs. Egg
- 6 gram Coarse salt or spice mix
Instructions
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Cut the vegetables and feta into smaller pieces and distribute them in muffin cups. It's a good idea to place paper cups in a muffin baking tray so they hold their shape and the egg doesn't spill out.
- Crack an egg into each muffin cup and sprinkle with spices.
- Bake for 15 minutes until they are golden and the egg is set.