# Breakfast # Vegetables

Breakfast egg muffins with vegetables

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)

eggs

1 tbsp

thick Greek yogurt

2 tbsp

spelt flour

0.25 tsp

baking powder

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

1 tbsp

chopped chives

100 g

courgette

100 g

bell pepper

To serve:

1 tsp

Kikkoman Toasted Sesame Oil

4 slice(s)

whole grain bread

50 g

rocket

2 tbsp

Kikkoman Spicy Chili Sauce for Kimchi

2 tbsp

Kikkoman Naturally Brewed Soy Sauce

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

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Spicy Chili Sauce for Kimchi

Kikkoman Toasted Sesame Oil

Preheat the oven to 180 degrees.

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

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

Share with friends

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# Vegetarian # Breakfast # Vegetables # Easter

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Breakfast egg muffins with vegetables

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