Egg Breakfast Muffins (Hurrythefoodup.Com) – a delicious recipe with bell pepper, onions, tomatoes, eggs, cheddar cheese, handful spinach. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 200u00b0C/ 390u00b0F.
2
Wash and dice the pepper, onions and tomatoes. and put them in a large mixing bowl.
3
Wash the spinach, lightly chop it and add it to the bowl as well.
4
Add the eggs and salt. Mix well. Pro tip - crack the eggs separately before adding. That way if you get a dodgy one, it won't ruin the whole meal.
5
Optionally add some hot sauce, curry powder -- whatever you like. Hot sauce is great!
6
Grease the muffin tin with oil and kitchen paper/baking brush and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up .
7
If you're so inclined then layering some cheese over the top of each muffin before they go into the oven is a delicious addition! You can also mix in the cheese to the batter.
8
Pop the tray into the oven for 15-18 minutes or until the tops are firm to the touch.
9
Bon Appetit!
336
kcal
Calories
20
g
Fat
15
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 bell pepper (your favourite colour), 3 spring onions, 4 little cherry tomatoes, 6 eggs, and more.
Yes, Egg Breakfast Muffins (Hurrythefoodup.Com) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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