Breakfast muffins made of egg, tomatoes, and young cheese

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30min

•

Easy

Eggs for breakfast are always a winner, especially in muffins with extra cheese, spinach, and tomatoes. Discover the full recipe here!

Eggs for breakfast are always a winner, especially in muffins with extra cheese, spinach, and tomatoes. Discover the full recipe here!
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Ingredients

What do you need?
Quantity: 6P

12 free-range eggs
1 sweet onion
pepper and salt
125 g soft sun-dried cherry tomatoes
1 handful of spinach
5 slices of young organic cheese

12 free-range eggs
1 sweet onion
pepper and salt
125 g soft sun-dried cherry tomatoes
1 handful of spinach
5 slices of young organic cheese

Preparation method

How do you make this?

Beat the eggs with pepper and salt.

Mix in the finely chopped onion.

Divide into the greased or lined mold with squares of baking paper.

Distribute the tomatoes, roughly chopped basil, spinach, and cheese pieces in the molds.

Bake for 15 min at 190°C and let cool for 5 min in the molds.

Kids version

Stack 2 slices of cheese on top of each other and cut out sails from them.

Stick on a skewer with a small flag made of cucumber or tomato.

You can replace spinach with 1 handful of fresh grated carrot or peas.

Tips

No extra tips needed, Just Enjoy!

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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.