10 servings; 15 min preparation; 25 min cooking time.
Some days you want to enjoy an easy, but yet different breakfast. If you are tired of scrambled eggs already, try these muffins. They are fast and easy to make, but have a lot of flavour.
You can make them vegetarian as I did, or add your favourite ham. If you want to improvise with the ingredients, please do. It can’t go wrong. You can even make them the day before and eat them cold. Enjoy!
- 3 eggs
- 3 tbsp Boursin Cuisine (or any other cream cheese with herbs)
- 100 g grated cheese
- 1/4 cup chopped spinach (could use frozen too)
- 1/4 cup chopped roasted red bell pepper
- 1 tbsp minced parsley
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
Preheat the oven to 220 degrees C.
Beat the eggs in a bowl. Add the cream cheese. Add the parsley and paprika powder.
Roast the bell pepper yourself or use canned one. If you use canned peppers, wash the liquid. If you roast it yourself, it will cost you additional 25-30 min. I admit, I used canned bell peppers this time.
Cut the bell pepper in half and remove the seeds. Chop the roasted bell pepper. Don’t chop it too fine, you have to be able to see it in the end product. Chop the spinach fine. If you use frozen spinach, defrost it first.
Add 2/3 of the grated cheese, bell pepper and spinach to the mixture. Season with salt and pepper. Transfer the mixture to muffin cups. Cover each cup with grated cheese. Bake for 25 min in the preheated oven. Remove from the oven and let them cool for a while. Enjoy!