Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Total time: 900 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 20-25 slices sausage (Optional); 1 Italian pepper or green pepper; 1 paprika pepper; 6 cherry tomatoes; 1 slice feta cheese; 5-6 black olives; 6 sprigs parsley; 2 sprigs green onion; 4 eggs; 1 tablespoon flour; 1 teaspoon baking powder; 3 tablespoon milk; 1 tablespoon Turkish yoghurt or Greek yoghurt; 1 teaspoon black pepper; 1 dessert spoon salt; 1 dessert spoon paprika pepper powder; 1 tablespoon olive oil; Butter; Flour

Happy Delicacies @happydelicacies

🧡 15 min
🧡 Vegeterian

Happy Delicacies @happydelicacies

🧡 15 min
🧡 Vegeterian

Saved

Ingredients

15 min

2-4 servings

20-25 slicessausage (Optional)
1Italian pepper or green pepper
1paprika pepper
6cherry tomatoes
1 slicefeta cheese
5-6black olives
6 sprigsparsley
2 sprigsgreen onion
4eggs
1 tablespoonflour
1 teaspoonbaking powder
3 tablespoonmilk
1 tablespoonTurkish yoghurt or Greek yoghurt
1 teaspoonblack pepper
1dessert spoon salt
1dessert spoon paprika pepper powder
1 tablespoonolive oil
For the tray
Butter
Flour

Saved

Steps

15 min

1

Cut the sausage, Italian pepper and paprika pepper into small cubes.
2

Cut the cherry tomatoes, feta cheese and black olives into small cubes. Finely chop the parsley and green onions.
3

Whisk all the vegetables, eggs, flour, baking powder, milk, yogurt, olive oil, salt and spices in a bowl.
4

Grease the muffin tray with butter and sprinkle with flour. Pour the muffin mix evenly on the tray.
5

Bake in a preheated 220 degree oven for 7-15 minutes.
6

Serve after the initial temperature comes out (5 minutes later).