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Baking
Vegetable Muffins
Quick and wholesome portioned muffins with vegetables and ham—perfect for breakfast.
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Ingredients
-
COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Dice the vegetables finely. You can blanch the broccoli briefly if you like, but I prefer it with a bit of crunch, so I leave it raw.
2
Distribute the vegetables among the muffin cups.
3
Whisk the eggs lightly with milk, then stir in grated Parmesan, salt, and pepper.
4
Pour the egg mixture over the vegetables in the cups.
5
Place in a preheated 200°C oven.
6
Bake for 25 minutes.
7
Top the finished muffins with fresh herbs.
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