Buon appetito!
Egg muffins
Ingredients
4 persons
- 1 spring onions
- 133.5 grams minced
- 0.5 ELVEA Cubed Vegetables
- A ju in
- 0.5 grated cheese
- chilies
- 3 sprigs coriander
- 1 tablespoon egg
- milk
- pepper
- salt
Preparation
-
1
Preheat the oven at 190° C.
-
2
Grease your baking pan for muffins.
-
3
Spread a bottom of egg mixture into each cavity.
-
4
Spread the Cubetti Fresh Vegetables on top of this. Arrange on top the chopped spring onion and onion, the cheese, chili, cilantro,... and pour the remaining egg mixture on top.
-
5
Place the muffin tin on the middle rack of the preheated oven and bake for 20 to 25 minutes or until the muffins are light brown and plump and the eggs are firm.
-
6
Let the muffins cool for a few minutes before removing them from the muffin tin.
-
7
Gently loosen the muffins with a knife when they stick.
-
8
Eat them immediately or let them cool completely. Store them in a plastic bag in the refrigerator or freezer. The egg muffins can also be reheated in the microwave.
