Beat the egg
3 minBeat the eggs in a wide bowl with salt and black pepper until frothy.
Individual-portion egg muffins made by baking beaten egg with colorful vegetables and cheese in a muffin tin. This practical snack, which can be prepared ahead and packed in a lunchbox, comes in handy both at breakfast and as a snack.
Beat the eggs in a wide bowl with salt and black pepper until frothy.
Add chopped bell pepper, scallions, parsley, and grated kashar cheese to the eggs and mix.
Grease the muffin tins with vegetable oil. Divide the egg mixture among the tins, filling each two-thirds full.
Bake in a preheated 180°C (356°F) oven for 20-22 minutes, until risen and golden on top. Once cooled slightly, remove from the tins and serve, or store.
Important: Don't overfill the molds; since the egg puffs up in the oven, filling them two-thirds full prevents overflow. Caution: Use silicone molds to prevent sticking, or grease metal molds thoroughly. Contains egg and dairy (cheese). Keeps in the refrigerator for 3 days once cooled.
You can swap in whichever vegetables you like; mushroom, broccoli, or corn also work well. Lightly sautéing watery vegetables (like tomato) first keeps the muffins from turning soggy.
Admin DadaGastro · verified in test kitchenKızım da yardım etti, birlikte yapmak keyifliydi. Akşam yemeği için yaptım, hafta içi için pratik bir seçenekmiş. İlk denememde biraz tedirgindim ama sonuç harika oldu.
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