Egg muffins with tomato and basil
Ingredients
- 6 eggs
- 6 tbsp whipping cream
- Salt
- Pepper
- 12 tomatoes, small
- Basil
- 60 g Parmesan
- Butter, for greasing
Utensils
- Mixing bowl
- Whisk
- Knife
- Muffin dish
Instructions
- Whisk the eggs in a bowl.
- Add the whipping cream, season with salt and pepper.
- Have the tomatoes.
- Pluck the basil leaves and chop them finely.
- Grease a muffin tin and fill with a little of the egg mixture.
- Add the tomatoes and basil leaves.
- Sprinkle 1 tablespoon of parmesan into each muffin cavity.
- Fill the muffin tins to the brim with the egg mixture.
- Cook the egg muffins in a preheated oven at 180 degrees for approx. 20 minutes.
The can be filled in different ways, e.g. with ham, broccoli, Spinach, peppers and many other vegetables.
