While breakfast is almost mechanical during the week – open your mouth, throw in some bread or muesli, close your mouth, chew, get to work – this meal is often much enjoyed at the weekend. Nice with a Berliner KURIER on the table, a freshly brewed coffee or an orange juice, delicious rolls from the bakery around the corner and of course eggs. It is either boiled, scrambled, as a fried egg – or as in this recipe as a muffin!
The ingredients for egg muffins
You need 8 eggs (as a rule you can calculate one egg per muffin pan), 20 grams of parmesan, ½ sweet pepper, ½ tomato, ½ bunch of chives, 1 spring onion, 1 handful of mushrooms, salt, pepper.
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The perfect breakfast recipe: egg muffins
Here’s how it works: First prepare your vegetables. Rinse the peppers and tomatoes under cold water. Remove the seeds from both and then cut into small cubes. The spring onions and chives are also rinsed and cut into rings.
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You should not rinse the mushrooms under water, otherwise they will absorb liquid. Instead, just brush off dirt or rub the surface with a damp cloth. Then you can also cut the mushrooms into small cubes.
Now preheat the oven to 200 degrees top/bottom heat and grease the muffin pan. You need a muffin pan with eight cavities.
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Beat the eggs in a bowl and beat the mixture a little. Then add the tomato, paprika, mushrooms, spring onions, chives, grated parmesan and a good pinch of salt and pepper and mix everything thoroughly again.
Now pour this mass into the muffin tins and bake the egg muffins for 10 to 15 minutes until the delicious breakfast is golden brown.
On the breakfast table, the egg muffins not only look good, they are also damn tasty. Enjoy them on their own or with a crunchy, home-baked bun. Enjoy your meal!
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