Made with AI
Egg, Cheese, and Veggie Breakfast Muffins
30 min 211 kcal per serving Easy
Ingredients
4 Servings
- Eggs4 large
- Shredded cheese100 g
- Cabbage, finely chopped100 g
- Sweet corn, drained150 g
- Cucumber, diced1 medium (approx. 200g)
- Baking powder1 tsp
- Saltto taste n/a
- Black pepperto taste n/a
- Chili flakesto taste n/a
Instructions
- 1
Preheat your oven to 180°C (350°F) and lightly grease a muffin tin or line with paper liners.
- 2
In a large mixing bowl, crack the 4 large eggs and whisk them until well combined.
- 3
Add the shredded cheese, finely chopped cabbage, drained sweet corn, and diced cucumber to the eggs. Mix well.
- 4
Sprinkle in the baking powder, salt, black pepper, and chili flakes to taste. Stir until all ingredients are evenly distributed.
- 5
Spoon the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
- 6
Bake in the preheated oven for 18-22 minutes, or until the muffins are set and lightly golden on top.
- 7
Remove from the oven and let the muffins cool in the tin for a few minutes before transferring to a wire rack.
- 8
Serve warm or at room temperature. Enjoy your Egg, Cheese, and Veggie Breakfast Muffins!
