Breakfast Egg Muffins

Instructions

1. Step 1

   Preheat the oven to 190°C. Coat all 12 wells of the muffin tin with the olive oil.

   Ingredients used: 10.0 ml Olive Oil

   Cookware: muffin tin

2. Step 2

   Finely dice the red bell pepper and onion, roughly chop the spinach, and shred the cheddar. Divide them evenly among the prepared muffin wells.

   Ingredients used: 100.0 gr Cheddar Cheese, 150.0 gr Red Bell Pepper, 60.0 gr Spinach, 75.0 gr Yellow Onion

   Cookware: Box Grater, cutting board, kitchen knife, muffin tin

3. Step 3

   Crack the eggs into the mixing bowl. Add the milk, salt, and black pepper, then whisk until evenly blended.

   Ingredients used: 10.0 piece Egg, 1.0 gr Ground Black Pepper, 5.0 gr Salt, 120.0 ml Whole Milk

   Cookware: mixing bowl, whisk

4. Step 4

   Transfer the egg mixture to a measuring jug and pour it evenly over the filling, leaving a little space at the top of each well.

   Cookware: measuring jug, mixing bowl, muffin tin

5. Step 5

   Bake at 190°C until the centers are set and reach an internal temperature of 74°C, about 18–22 minutes.

   Timer: 20 min (fixed)

   Cookware: muffin tin

6. Step 6

   Let the muffins rest in the tin for 5 minutes, then loosen the edges and remove them. Serve warm.

   Timer: 5 min (fixed)

   Cookware: kitchen knife, muffin tin