Breakfast egg muffins recipe
Learn to make delicious egg muffins for breakfast. Quick, easy, and satisfying!
Ingredients
- 7 eggs
- 100 ml milk
- ⅓ red bell pepper
- 6-7 cherry tomatoes
- 1/5 broccoli
- 90 g small bacon cubes
- Cheese for topping
- Salt&Pepper
- Chilli powder (optional)
Instructions
- Begin by preparing your ingredients: chop the red bell pepper into small cubes, cut the stems off the broccoli and halve the large florets so that they’re about 1 cm in size, cut the cherry tomatoes into quarters, grate the cheese, and cut the bacon into 1 cm cubes.
- Fry the bacon in a pan until it turns golden brown, then place it on a paper towel to drain off any excess grease.
- Preheat the oven to 190°C (375°F) and prepare your cupcake trays by lining them with paper cupcake cups.
- Place 2-3 broccoli florets, 3-4 red pepper cubes, 2 pieces of cherry tomatoes, and 4-6 pieces of bacon in the bottom of each paper cup.
- To make the egg mixture, crack the eggs into a mixing bowl, pour in the milk, add salt and pepper, and mix everything together using a hand mixer until the mixture becomes fluffy.
- Pour the egg mixture over the vegetables and top with grated cheese.
- Bake in the preheated oven for 20-25 minutes. The mixture should rise before finishing cooking, but if it doesn’t, leave it in the oven for a couple more minutes.