Breakfast muffins
Recipes proposed by UNICEF
Category: Breakfast
- Time : 35 minutes
- Portion : 6
INGREDIENTS
- 8 eggs
- 60 ml of milk
- 80 g chopped fresh spinach
- 100 g cherry tomatoes, quartered
- 30 g diced shallot
- Avocado slices
- 20 g chopped parsley
- Fresh cheese or shredded feta cheese
PREPARATION
- Heat the oven to 180°C. Grease a muffin tin with olive oil.
- In a large bowl, whisk together the eggs and milk. Add spinach, parsley, tomatoes and shallots.
- Divide the mixture evenly between the muffin tins and bake for 20 to 25 minutes or until the egg is fully cooked.
- Remove the muffins from the oven and let them cool for 5 minutes, then use a knife to loosen and remove the muffins from the pan.
- Top each muffin with sliced avocado, cherry tomatoes, cheese, then serve.
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