Community recipe
Cheesy Potato, Pepper & Tomato Egg Muffins
Tender baked egg muffins packed with sautéed potato, onion, bell pepper, tomato, milk, and melted cheese. A practical breakfast that uses the ingredients on hand without spinach or feta.
- Serves
- 6
- Prep
- 15 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 potato, diced small
- 1 onion, diced small
- 1 bell pepper, diced small
- 1 tomato, diced small
- 90 g cheddar cheeses, shredded
- 1 tbsp butter
- 6 eggs
- 120 ml milks
Make it
Instructions
- 01
Prepare the vegetables
Dice 1 potato potato, diced small, 1 onion onion, diced small, 1 pepper bell pepper, diced small, and 1 tomato tomato, diced small into small pieces. Shred 90 g cheddar cheese, shredded if needed. Set the tomato aside so it can be added after the firmer vegetables cook.
- 02
Sauté the vegetables
Heat 1 tbsp butter in a skillet over medium heat. Add the potato, onion, and bell pepper, then cook until the potato is nearly tender and the onion and pepper soften. Stir in the tomato and cook briefly until its excess moisture evaporates slightly. Remove the skillet from the heat and let the vegetables cool for a few minutes.
- 03
Mix the egg base
Whisk 6 items eggs with 120 ml milk until blended. Fold in the cooled vegetables and half of the cheese. Divide the mixture among the prepared muffin cups, filling each about three-quarters full, then top with the remaining cheese.
- 04
Bake
Bake the filled muffin cups in a preheated 190°C oven until the centers are set and the tops are lightly golden. Let the muffins stand for a few minutes before removing them from the pan so they firm up and release cleanly.
