Mini egg muffins
Recipe information
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Cooking:
25 min.
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Servings per container:
12
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Source:

Ingredients for - Mini egg muffins

1. Chicken egg - 6 PC.
2. Dutch cheese - 360 gram
3. Sweet red pepper - 280 gram
4. Vegetable oil - 3 tbsp

How to cook deliciously - Mini egg muffins

1. Stage

In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.

1. Stage. Mini egg muffins: In a large jug or mixing bowl, gently whisk together 6 eggs and 360g cottage cheese until combined.

2. Stage

Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.

1. Stage. Mini egg muffins: Drain the peppers from a 285g jar roasted peppers antipasti and pat dry with kitchen paper. Slice into thin strips and stir into the egg mix.

3. Stage

Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.

1. Stage. Mini egg muffins: Divide the mixture between the holes of a greased 12-hole muffin tray. Bake in a preheated oven at gas 7, 220°C, fan 200°C for 16-18 mins until puffed up, golden and set.

4. Stage

Cool slightly before removing from the tin. Serve warm or allow to cool completely.