Vegetable egg muffins

Step 1 of 3

Preheat the oven to 180 °C. Grate the carrot and finely dice the pepper and onion.

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8 min

00:00

Ingredients

  • 220 gEGG WITHOUT SHELL
  • 100 gCARROT
  • 100 gSWEET PEPPER, GREEN
  • 50 gONION
  • 60 gCHEESE, HARD CHEESE, EDAM TYPE, 24-27% FAT
  • 2 gSALT, AVERAGE

Method

  1. Preheat the oven to 180 °C. Grate the carrot and finely dice the pepper and onion.
  2. Whisk the eggs with salt, then fold in the vegetables and half the cheese.
  3. Divide the mixture among six paper cases in a muffin tin, top with the remaining cheese and bake until golden.