Salted muffins American muffins, or small cupcakes with a filling, have long won our attention and grown fond of adults and children. The main advantage of muffins is that by adding different fillings, you can get an entirely new batch every time. Muffins can be sweet or snack. Egg muffins can be attributed to the second category, but from traditional unsweetened cupcakes they are distinguished by the absence in the composition of flour, rather, they look like portioned omelettes with stuffing. Egg muffins are an excellent alternative to morning scrambled eggs, and they can also be taken on the road and used for snacking.
Ingredients:- Eggs chicken 6 pcs.
- Bacon 100 g
- Milk 80 ml
- Cheese hard 50g
- Parsley fresh 3 g
- Fresh dill 3 g
- Salt 1 pinch
- Pepper black ground 1 pinch
- Step 1 To prepare egg muffins, we need eggs, bacon, cheese, milk, dill and parsley, salt and pepper.
- Step 2 Thin bacon slices fry in a pan until they turn crispy.
- Step 3 We remove the bacon on a paper napkin to get wet fat, and then grind it.
- Step 4 Whisk eggs with milk, as for omelet, adding salt and pepper to taste.
- Step 5 Grind the cheese on a grater into the shavings. Delicious with Parmesan, but you can take any hard cheese.
- Step 6 Add the cheese to the egg-milk mixture and mix.
- Step 7 There also pour 2 tablespoons of finely chopped dill and parsley.
- Step 8 Pour the egg mixture into the molds, you need to constantly mix it, so that cheese and greens are evenly distributed in the mixture, sprinkle with bacon from above. Silicone molds can not be lubricated with oil, and metal ones are required.
- Step 9 Muffins are baked in the oven at 180 ° C for 15-20 minutes. In silicone molds they are baked a little longer than in metal ones. After extraction from the oven, muffins can settle a little, this is normal.
- Step 10 Egg muffins usually do not require supplements, except for greenery, but you can also serve them with fresh vegetables.