Breakfast egg muffins with vegetables
Total time
40 mins
15 mins
preparation time
25 mins
cooking time
These easy egg muffins are perfect for relaxed brunches, and a great way to get kids to eat their vegetables.
Nutritional facts (per portion):
1945 kJ
/
465 kcal
27.9 g
Fat
26.5 g
Protein
49 g
Carbohydrates
Preparation
Step 1
Preheat the oven to 180 degrees.
Step 2
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.
Step 3
Serve them warm with bread, rocket and Kikkoman soy sauce and Kikkoman kimchi sauce on the side for drizzling.
Recipe-ID: 1100
Recipe as PDF
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