Stovetop Egg Muffins

Name: Stovetop Egg Muffins
Total time: 1200 s
Yield: Yields 4 servings
Cuisine: Kenyan
Ingredients: 3 large eggs; 1 tsp butter; 1 small onion, finely chopped; 4 medium button mushrooms, sliced; 2 strips bacon, chopped into bits; 1 small green bell pepper, finely chopped; 1 Tbsp grated carrots (optional); 1 smalll chorizo link, chopped finely; Chopped dill for garnish (optional); 1 pinch smoked paprika; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

#GoldenApron23

Bianca Mwale @bianca_eatsy

Saved

Ingredients

20 minutes

Yields 4 servings

3large eggs
1 tspbutter
1small onion, finely chopped
4medium button mushrooms, sliced
2 stripsbacon, chopped into bits
1small green bell pepper, finely chopped
1 Tbspgrated carrots (optional)
1smalll chorizo link, chopped finely
Chopped dill for garnish (optional)
1 pinchsmoked paprika
Salt and pepper to taste

Saved

Steps

20 minutes

1

Heat butter in a pan and sauté onions until soft and fragrant. Add mushrooms and sauté until cooked. Set contents aside in a large bowl
2

On the same pan, fry bacon until toasted. Transfer into the same bowl as the cooked mushrooms
3

Whisk the eggs into the mushrooms and bacon bowl along with all ingredients except for the dill
4

Brush oil or butter in a 4-hole double boiler muffin pan. Pour the egg mixture into the muffin holes and top each with dill. Cook covered, on low flame for 15 mins or until cooked through
5

Serve immediately and enjoy!