Breakfast egg muffins with vegetables
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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.

Breakfast egg muffins with vegetables
Total time 40 mins
Preparation time: 15 mins
Cooking time: 25 mins
Nutrition facts (per portion): 1945 kJ / 465 kcal
Fat: 27,9 g
Protein: 26,5 g
Carbohydrates: 49 g

Ingredients for 2 portion(s)

  • 4 eggs
  • 1 tablespoon thick Greek yogurt
  • 2 tablespoons spelt flour
  • 1/4 teaspoon baking powder
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 1 tablespoon chopped chives
  • 100 g courgette
  • 100 g bell pepper

To serve:

Preparation

  1. Preheat the oven to 180 degrees.
  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.
  3. Serve them warm with bread, rocket and Kikkoman soy sauce and Kikkoman kimchi sauce on the side for drizzling.
Total time 40 mins
Preparation time: 15 mins
Cooking time: 25 mins
Nutrition facts (per portion): 1945 kJ / 465 kcal
Fat: 27,9 g
Protein: 26,5 g
Carbohydrates: 49 g

Ingredients for 2 portion(s)

  • 4 eggs
  • 1 tablespoon thick Greek yogurt
  • 2 tablespoons spelt flour
  • 1/4 teaspoon baking powder
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 1 tablespoon chopped chives
  • 100 g courgette
  • 100 g bell pepper

To serve: