Breakfast Egg Muffins
Very fast and easy to prepare, Breakfast Egg Muffins are a great idea for a nice Sunday breakfast.
Servings: 6 muffins
Calories: 175kcal
Ingredients
- 5 large eggs
- ½ cup tomatoes, cubed
- ½ cup bell pepper, cubed
- ½ cup ham, chopped
- ⅓ cup fresh parsley, chopped
- ⅓ cup Greek yogurt
- ¼ cup vegetable oil
- salt, to taste
- freshly ground black pepper, to taste
- 1 teaspoon butter, for greasing
Instructions
- Preheat the oven to 200°C (392°F). Grease 6 cup muffin tray with butter, or baking spray.
- In a bowl whisk together eggs, ham, bell peppers, tomatoes, Greek yogurt, parsley and oil. Season with salt and pepper.Spread the egg mixture between the prepared muffin cups evenly, but do not overfill more than 2/3 of the way. The egg muffins will rise while baking, and then will shrink in the middle after being taken out of the oven.
- Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked through.
- Serve immediately with a side of fresh vegetable salad and butter toast.Enjoy!
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