As I went through the recipes list on my blog recently, I noticed that I never share any breakfast recipe and I had this recipe in my trial list, which I believed it will be good idea for a quick and easy breakfast preparation.
To prepare these Healthy Egg Muffins, you just need to combine scrambled eggs, veggies, cheese and mine are even with some luncheon ham meat added to enhance the taste of the muffins which will easily accepted by everyone at home. These muffins are high with protein and it will be a great idea for those whose on low carbs diet and you'll never be boring with your routine breakfast again.
Ingredients
12 medium size eggs
1 medium size green bell pepper
1 medium size red bell peppe
1 tomato
200g luncheon meat
1 tsp of salt
Some ground pepper to taste
Some grated cheese
Instructions
1. Cut all vegetables and luncheon meat into small cubes size.
2. Preheat oven 200 Celsius degree for 20 minutes.
3. Grease a muffin tin (12 slots).
4. Fill in the mixed cut vegetables in the every slot of the muffin tin, follow with luncheon meat cubes and top some grated cheese.
5. Break all eggs in a medium mixing bowl, beat with salt and pepper until well combined.
6. Pour the egg mixture evenly into the muffin slots.
7. Transfer the muffin tin into the oven and bake for 20 minutes or until the tops are firm to touch.
8. Breakfast is ready!
To prepare these Healthy Egg Muffins, you just need to combine scrambled eggs, veggies, cheese and mine are even with some luncheon ham meat added to enhance the taste of the muffins which will easily accepted by everyone at home. These muffins are high with protein and it will be a great idea for those whose on low carbs diet and you'll never be boring with your routine breakfast again.
Ingredients
12 medium size eggs
1 medium size green bell pepper
1 medium size red bell peppe
1 tomato
200g luncheon meat
1 tsp of salt
Some ground pepper to taste
Some grated cheese
Instructions
1. Cut all vegetables and luncheon meat into small cubes size.
2. Preheat oven 200 Celsius degree for 20 minutes.
3. Grease a muffin tin (12 slots).
4. Fill in the mixed cut vegetables in the every slot of the muffin tin, follow with luncheon meat cubes and top some grated cheese.
5. Break all eggs in a medium mixing bowl, beat with salt and pepper until well combined.
6. Pour the egg mixture evenly into the muffin slots.
7. Transfer the muffin tin into the oven and bake for 20 minutes or until the tops are firm to touch.
8. Breakfast is ready!
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