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–+ servings
Servings: 6 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.
Author: Henriette Kristiansen
Course: Brunch, Lunch
Cuisine: Danish
Keyword: Breakfast, Brunch, Healthy, Lunch, lunch box, oven food, Sides
Prep Time: 5 minutes
Cook Time: 15 minutes
Metric - US Customary

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.