While breakfast during the week is almost mechanical – open your mouth, have bread or muesli, close your mouth, chew, go to work – this meal is often really enjoyed on the weekend. Preferably 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. This is either boiled, stirred, like a fried egg – or as in this recipe like a muffin!
The ingredients for egg muffins
You need 8 eggs (as a rule of thumb you can calculate one egg per muffin tin), 20 grams of parmesan, ½ peppers, 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: Prepare your vegetables first. Rinse peppers and tomatoes under cold water. Remove the seeds from both and then cut into small cubes. The spring onion and chives are also rinsed and cut into rings.
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You should not rinse the fungus under water, otherwise it will draw liquid. Rather 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 tin. Here you need a muffin tin with eight cavities.
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In a bowl, whisk the eggs and whisk the mixture slightly. Then add tomato, paprika, mushrooms, spring onion, chives, grated parmesan and a good pinch of salt and pepper and mix everything well 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, but are also damn delicious. Enjoy them alone or with a crispy, home-baked bowl. Enjoy the meal!
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