vegetable egg capcakes
This is a simple mixture of eggs and fresh veggies which are baked to perfection in a muffin tin to create easy and portable breakfast
Ingredients
4 eggs
1/2 cup plain yogurt
1/2 cup chopped bell peppers
1/4 cup chopped spinach
1/4 cup mozzarella cheese
Salt and pepper to taste
Finely chopped parsley
Olive oil
1. Preheat the oven to 180°C and grease cupcake cases.
2. Whisk the eggs with the yogurt, then add the vegetables, salt, pepper, and finally the cheese.
3. Pour the mixture into cupcake cases and bake for 15-20 minutes until cooked through
