Egg-muffins

Eggs muffins Flexipan
Categories
Themes , ,
Seasons Beginner
Time
Preparation time: 20 min Cooking time: 25 min Full time: 45 mins
Servings 6
Season Suitable throughout the year
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
Preparation
  1. Preheat the oven to 180°C (355°F).
  2. Wash and dry all the vegetables and herbs.
  3. Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.
  4. Place the 6 muffin mold on a perforated baking tray.
  5. 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.
  6. Beat the eggs in a mixing bowl, season with salt and pepper.
  7. Pour the eggs into the indents on top of the other ingredients.
  8. Add the cherry tomatoes to the mozzarella-basil muffins.
  9. Bake for 25 minutes and serve immediately.