Healthy Breakfast Egg Muffins

Name: Healthy Breakfast Egg Muffins
Yield: 12 egg muffins
Cuisine: South African
Ingredients: Olive Oil for brushing; 1 small green Bell Pepper; 1 small Red Onion; 3 small fleshy Tomatoes; leaves Coriander; Sundried Olives; Feta Cheese; 8 Eggs; 5 ml Salt; 2,5 ml Black Pepper; 2,5 ml Paprika; 1,25 ml Turmeric

Sean Strydom @Sean_Strydom

Port Elizabeth

Healthy Breakfast Egg Muffins

Sean Strydom @Sean_Strydom

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Ingredients

12 egg muffins

Olive Oil for brushing
1small green Bell Pepper
1small Red Onion
3small fleshy Tomatoes
leavesCoriander
Sundried Olives
Feta Cheese
8Eggs
5 mlSalt
2,5 mlBlack Pepper
2,5 mlPaprika
1,25 mlTurmeric

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Steps

1

Preheat oven to 175°C and brush muffin pan with Olive Oil
2

Dice Bell Pepper, Onion and Tomatoes. Place a little of the Bell Pepper, Onion, Tomato, Coriander leaves, Olives and some crumbled Feta in each of the 12 muffins.
3

Add Eggs, Salt, Black Pepper, Paprika and Turmeric to a large measuring bowl and whisk together.
4

Carefully pour the Egg mixture into the muffin tray and tamp down and ingredients that are higher than the Egg mixture.
5

Bake for 35 minutes till the Egg Muffins are set. Cool slightly before attempting to remove the Egg Muffins from the tray.