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 Muffins with Vegetables and Egg Recipe
Today I made a recipe that I learned from my granddaughter. Student breakfast recipe. But it seems to me that this dish is entirely a restaurant option. Come in!
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Quick Breakfast
Cuisine Dutch Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Prepare muffin molds, lubricate them with sunflower oil. I have paper molds, but it's better to use silicone ones.
    Prepare muffin molds, lubricate them with sunflower oil. I have paper molds, but it's better to use silicone ones.
  2. Finely chop the bell pepper, cut the cherry tomatoes in half. Put a little pepper and cherry tomatoes on the bottom of the molds. Salt and pepper.
    Finely chop the bell pepper, cut the cherry tomatoes in half. Put a little pepper and cherry tomatoes on the bottom of the molds. Salt and pepper.
  3. Chop the parsley and mozzarella. Put some on the vegetables.
    Chop the parsley and mozzarella. Put some on the vegetables.
  4. Carefully beat the egg into the mold. And try to pour the protein first, and then pour the yolk on top. Salt and pepper. Bake in a preheated 180 degree oven for 25 minutes.
    Carefully beat the egg into the mold. And try to pour the protein first, and then pour the yolk on top. Salt and pepper. Bake in a preheated 180 degree oven for 25 minutes.
  5. Serve warm.
    Serve warm.
  6. Bon appetit.
    Bon appetit.
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