Savory Veggie & Cheese Egg Muffins 🧀🌶️
Ingredients
Eggs: 6–8 large eggs.
Milk or Cream: 60ml (for a soft, fluffy texture).
Mixed Vegetables: 100g Bell peppers (diced), 50g Spinach (chopped), and some green onions.
Cheese: 100g Shredded Cheddar or Mozzarella.
Seasoning: Salt, black pepper, and ½ teaspoon of Oregano.
Optional Base: Pieces of bread or puff pastry for a crunchy bottom.
Instructions
Prep the Tin: Grease a muffin tin with butter or oil to prevent sticking.
Add the Base: (Optional) Place a small piece of bread or dough at the bottom of each muffin cup.
Whisk the Eggs: In a large bowl, whisk the eggs with milk, salt, pepper, and oregano until well combined.
Layer the Fillings: Distribute the diced vegetables and shredded cheese evenly into the muffin cups.
Pour: Pour the egg mixture over the vegetables until each cup is about ¾ full (they will rise while baking).
Bake: Bake in a preheated oven at 180°C for 15–20 minutes, or until the eggs are set and the tops are golden brown.
