Preheat the oven to 180°C (355°F).

Wash and dry all the vegetables and herbs.

Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.

Place the 6 muffin mold on a perforated baking tray.

Split the mozzarella and basil into 2 of the mold indents, the cheddar, bacon and chives in 2 others, and the mushrooms, bell peppers, feta and parsley in the last 2.

Beat the eggs in a mixing bowl, season with salt and pepper.

Pour the eggs into the indents on top of the other ingredients.

Add the cherry tomatoes to the mozzarella-basil muffins.

Bake for 25 minutes and serve immediately.

Egg-muffins

Name: Egg-muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 6 Egg(s); 1 pinch Sal; 1 pinch Pepper; 2 Cherry tomatoes; 50 grams Grated Mozzarella; 1 Basil; 50 grams Grated cheddar; 2 Bacon; 2 Chives; 2 Mushrooms; 0.5 Bell pepper; 20 grams Feta cheese; 2 tiges Parsley

Ingredients

Egg(s) : 6
Sal : 1 pinch
Pepper : 1 pinch
Cherry tomatoes : 2
Grated Mozzarella : 50 grams
Basil : 1
Grated cheddar : 50 grams
Bacon : 2
Chives : 2
Mushrooms : 2
Bell pepper : 0.5
Feta cheese : 20 grams
Parsley : 2 tiges

Preparation

Preheat the oven to 180°C (355°F).
Wash and dry all the vegetables and herbs.
Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.
Place the 6 muffin mold on a perforated baking tray.
Split the mozzarella and basil into 2 of the mold indents, the cheddar, bacon and chives in 2 others, and the mushrooms, bell peppers, feta and parsley in the last 2.
Beat the eggs in a mixing bowl, season with salt and pepper.
Pour the eggs into the indents on top of the other ingredients.
Add the cherry tomatoes to the mozzarella-basil muffins.
Bake for 25 minutes and serve immediately.

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Egg-muffins

Egg-muffins

Ingredients

Preparation

Preheat the oven to 180°C (355°F).

Wash and dry all the vegetables and herbs.

Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.

Place the 6 muffin mold on a perforated baking tray.

Split the mozzarella and basil into 2 of the mold indents, the cheddar, bacon and chives in 2 others, and the mushrooms, bell peppers, feta and parsley in the last 2.

Beat the eggs in a mixing bowl, season with salt and pepper.

Pour the eggs into the indents on top of the other ingredients.

Add the cherry tomatoes to the mozzarella-basil muffins.

Bake for 25 minutes and serve immediately.

Mold for this recipe

6 Muffin Mold

Egg-muffins

Egg-muffins

Egg-muffins

Ingredients

Preparation

Preheat the oven to 180°C (355°F).

Wash and dry all the vegetables and herbs.

Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.

Place the 6 muffin mold on a perforated baking tray.

Split the mozzarella and basil into 2 of the mold indents, the cheddar, bacon and chives in 2 others, and the mushrooms, bell peppers, feta and parsley in the last 2.

Beat the eggs in a mixing bowl, season with salt and pepper.

Pour the eggs into the indents on top of the other ingredients.

Add the cherry tomatoes to the mozzarella-basil muffins.

Bake for 25 minutes and serve immediately.

Mold for this recipe

6 Muffin Mold

Egg-muffins

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