Vegetable Egg Muffins
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 medium tomato (s)
- 2 tablespoon oregano, dried
- 50 g parmesan cheese
- 7 egg (s)
- 70 ml milk
- salt and pepper
- Fat for the shape
- Semolina for sprinkling
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 190 ° C fan oven.
- Grease the muffin baking sheet and sprinkle with semolina.
- Cut the tomatoes into small cubes and finely grate the parmesan. Fill 8 muffin cases with tomatoes and parmesan and sprinkle with oregano.
- Mix the milk, eggs, salt and pepper in a bowl with a whisk or fork until the mixture is uniform. Then distribute the egg mixture over the 8 molds.
- Place the muffin baking sheet in the preheated oven and bake for 20-25 minutes.
- 204 Kcal per serving.
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