Greek Vegetable MuffinsCourse: Starters, Breakfast and SmoothiesCuisine: Mediterranean, VegetarianDifficulty: Easy
These muffins are real all-rounders. Whether for a Sunday breakfast, picnic, a party snack, a brunch with friends or a quick dinner – they are easy to prepare, very tasty and look great. They go very well with a salad or plain, just like that.
6 large organic eggs
1 onion, chopped
1 red pepper, chopped
50 g black, dried Olives without bone, chopped
1 handful fresh parsley or basil, chopped
100 g Feta Cheese, chopped
Sea salt and pepper al gusto
1 tsp turmeric powder
0,5 tsp chili flakes
8-10 Muffin paper layers
1 Muffin baking tray
- Preheat the oven to 175 ° C. Place paper muffin liners in the muffin tin.
- Mix the onions, chopped red pepper, parsley and olives with the crumbled feta cheese and mix with the beaten eggs. Season with salt and pepper.
- Distribute the egg mixture evenly in the wells.
- Bake the muffins for about 25-30 minutes. Let cool down for about 10 minutes.
- Take out and serve.