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Print Recipe
Muffins with Vegetables and Egg Recipe
Today I prepared a recipe, which I learned from my granddaughter. Student Breakfast recipe. But it seems to me that this dish is entirely a restaurant option. Come on in!
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Prepare forms for muffins, grease them with sunflower oil. I have paper forms, but it is better to use silicone.
    Prepare forms for muffins, grease them with sunflower oil.
I have paper forms, but it is better to use silicone.
  2. Finely chop the bell peppers, cherry tomatoes cut in half. Put some pepper and cherry tomatoes on the bottom of the molds. Salt and pepper.
    Finely chop the bell peppers, cherry tomatoes cut in half.
Put some pepper and cherry tomatoes on the bottom of the molds.
Salt and pepper.
  3. Cut into parsley and mozzarella. Put a little on the vegetables.
    Cut into parsley and mozzarella.
Put a little on the vegetables.
  4. Carefully drive the egg into the mold. And try to first pour the protein, and already at the top pour the yolk. Salt and pepper. Bake in preheated oven at 180 for 25 minutes.
    Carefully drive the egg into the mold.
And try to first pour the protein, and already at the top pour the yolk. Salt and pepper.
Bake in preheated oven at 180 for 25 minutes.
  5. Serve warm.
    Serve warm.
  6. Bon appetit.
    Bon appetit.

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