Egg muffins

Ingredients for 1 servings:

• 6 m.-sized eggs
• 6 shots of milk
• 1 pinch(s) of salt and pepper
• ½ m.-sized tomato(s), chopped
• 2 small cauliflower or broccoli florets
• 2 tsp cheese, grated
• 1 tsp diced ham
• 1 tsp salami, diced

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

a fluffy breakfast recipe, makes about 6 muffins

First, beat one egg per muffin with a splash of milk, salt, and pepper until light and fluffy. Then cut the ingredients you’ve chosen for the muffin filling to size and pour into the individual muffin cases. You can add anything you can imagine baked in an egg. Now pour the egg mixture over the top, but leave some air in the case. The mixture will expand while baking. Place everything in the oven preheated to 180°C (fan oven) for about 20 minutes on the middle rack. The egg muffins can be kept in the refrigerator for about 3 days. Heat up briefly before eating and they make a delicious snack any time of day. Makes 6 muffins.