Breakfast egg muffins with vegetables
These easy egg muffins are perfect for relaxed brunches, and a great way to get kids to eat their vegetables.
Preheat the oven to 180 degrees.
Beat eggs with yoghurt, flour, baking powder and Kikkoman Naturally Brewed Soy Sauce. Add the chives and diced vegetables and mix thoroughly. Pour into muffin molds greased with Kikkoman toasted sesame oil and bake for about 25 minutes.
Serve them warm with bread, rocket and Kikkoman soy sauce and Kikkoman kimchi sauce on the side for drizzling.
Recipe as PDF
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