
This is an easy, quick to make receipt and the muffins are absolutely delicious. The ingredients can be changed up to suit your tastes!
Prep Time | Cook Time | Total Time |
15 minutes | 20 minutes | 35 minutes |
Ingredients
- 5 eggs
- 1/2 cup of cheese (I used Mozzarella and Parmesan)
- 1/2 cup chopped tomatoes
- 1/2 cup chopped radish
- 1/2 cup chopped canned mushrooms
- 1/2 cup grated carrots
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried summer savory

Directions
- Preheat oven to 180°C (= 350°F)
- Spray a 12-cup muffin tin with nonstick oil or use some olive oil and spread it in each cup
- Whisk the eggs in a bowl and season with salt, pepper, paprika, dried parsley and dried summer savory, to taste
- Add the ingredients to each cup. I mixed tomatoes, radish, cheese and mushrooms in 6 cups and in the other 6 I added carrots at the bottom then tomatoes, radish and cheese
- On top, add the egg mixture halfway up into each cup
- Bake them for 20 minutes
- While they’re still hot, grate some Parmesan
They can be served immediately or stored for up to 4 days in an airtight container in the refrigerator and reheated.

