Savory Scrambled Egg Muffins with Mushrooms and Herbs

Name: Savory Scrambled Egg Muffins with Mushrooms and Herbs
Prep time: 20 min
Yield: 2 servings
Ingredients: 240 g Eggs; 100 g Mushrooms; 50 g Onion; 3 g Parsley; 25 g Chives; 50 g Milk; 2.5 g Olive Oil (Extra Virgin); 2.5 g Salt; 1.3 g Pepper

Practical and protein-rich scrambled egg muffins filled with umami-rich mushrooms and fresh herbs. Ideal for take-away or as a quick breakfast/brunch.

20 minutes
2 servings
Breakfast

vegetarian
antioxidant
b12-quelle
energy
high in protein
vitamin-k-reich

Ingredients

240 g Eggs
100 g Mushrooms
50 g Onion
3 g Parsley
25 g Chives
50 g Milk
2.5 g Olive Oil (Extra Virgin)
2.5 g Salt
1.3 g Pepper

Instructions

Preheat the oven to 180°C fan.
Lightly grease a 6-cup muffin tin with olive oil.
Heat olive oil in a pan. Sauté onion and chopped mushrooms for about 5 minutes. Let cool.
Whisk eggs and milk in a bowl. Season with salt and pepper.
Add the mushroom-onion mixture, chopped parsley, and chives to the egg mixture and mix well.
Evenly distribute the egg mixture into the muffin cups.
Bake for about 15-20 minutes until the muffins are golden brown and firm.
Remove from the oven, let cool briefly, and enjoy warm or cold.

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Savory Scrambled Egg Muffins with Mushrooms and Herbs

Ingredients

Instructions

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