Breakfast Egg Muffins
Breakfast
Gluten free
Lunch
Breakfast Egg Muffins
Breakfast
Gluten free
Lunch
30
min
1
portions
Preparation
- 1. Preheat oven to 175 degrees Celcius. Grease the muffin tin with half of the oil and set aside.
2. Whisk the eggs and milk well in a large bowl. Add seasonings (salt and pepper).
3. Peel and chop onion. Wash and chop mushrooms.
4. Heat a stove top pan to medium heat and add the rest of the oil. Add vegetables and cook for 5-8mins. Stir often.
5. Pour the fried ingredients into the egg bowl and mix well. Use a ladle to pour the mixture in the muffin pan.
6. Bake for about 30 minutes until turning golden brown. Remove the egg muffins from the pan immediately and let cool.
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