Breakfast egg muffins with vegetables

5 1 ratings
Total time 40 mins
15 mins preparation time
25 mins cooking time

These easy egg muffins are perfect for relaxed brunches, and a great way to get kids to eat their vegetables.

Ingredients

2 portion(s)
4 
eggs
1 tbsp
thick Greek yogurt
2 tbsp
spelt flour
 ¼ tsp
baking powder
1 tbsp
chopped chives
100 g
courgette
100 g
bell pepper

To serve:

4 slice(s)
whole grain bread
50 g
rocket
Nutritional facts (per portion): 1945 kJ  /  465 kcal
27.9 g Fat
26.5 g Protein
49 g Carbohydrates

Preparation

Step 1

Preheat the oven to 180 degrees.

Step 2

Beat eggs with yoghurt, flour, baking powder and Kikkoman Naturally Brewed Soy Sauce. Add the chives and diced vegetables and mix thoroughly. Pour into muffin molds greased with Kikkoman toasted sesame oil and bake for about 25 minutes.

Step 3

Serve them warm with bread, rocket and Kikkoman soy sauce and Kikkoman kimchi sauce on the side for drizzling.

Recipe-ID: 1100

Recipe as PDF

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Preheat the oven to 180 degrees.

Beat eggs with yoghurt, flour, baking powder and Kikkoman Naturally Brewed Soy Sauce. Add the chives and diced vegetables and mix thoroughly. Pour into muffin molds greased with Kikkoman toasted sesame oil and bake for about 25 minutes.

Serve them warm with bread, rocket and Kikkoman soy sauce and Kikkoman kimchi sauce on the side for drizzling.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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