If you like eggs and vegetables, but also quick snacks that you can nibble on the go, then egg muffins are the ideal breakfast for you. It will only take you half an hour to prepare, and you can always freeze them and take them out of the freezer if necessary. Another great fact about them is that you can personalize them. Don’t like mushrooms and peppers? That’s fine, throw them out and add whatever you like, like spinach. You don’t eat ham? Replace it with cheese. The options are endless, you decide.
DIFFICULTY: EASY
PREPARATION TIME: 20 minutes
SERVINGS: ~ 12 MUFFINS
INGREDIENTS:
- 10 eggs
- 1/2 teaspoon of salt
- 3 tablespoons of chopped onion
- 100 grams of ham (diced)
- pepper
- 1/4 teaspoon of garlic powder
- 30 grams of red pepper (diced)
- 30 grams of fresh mushrooms (diced)
- 100 grams of grated cheese
- 15 grams of spinach
PREPARATION:
- Heat the oven to 180 degrees.
- Grease muffin tins with butter or use silicone moulds.
- In a large mixing bowl, crack the eggs. Quickly beat them with a fork, then mix in the remaining ingredients.
- Fill the molds and bake for 20-25 minutes or until the middle of the muffin is completely baked, which you can check with a toothpick.
Foodster 