Red pepper and tomato egg muffins
Delicious quiche like muffins made with red pepper and tomato
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 large eggs
- 1 cup diced red pepper
- 1 cup diced tomato, seeds removed
- ½ cup (125 mL) whole milk (or part-skim milk, or cream)
- ¼ cup grated mizithra cheese, or grated parmesan cheese
- ½ tbsp tomato paste
- ½ tsp baking powder
- ½ tsp sweet paprika
- ¼ tsp chili flakes
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp vegetable oil for greasing muffin pan
Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit.
- 2
Grease your muffin pan and set aside.
- 3
In a large bowl whisk the eggs well until they are light and fluffy.
- 4
Next add the rest of the ingredients to your eggs and use a fork or a whisk to mix well until everything is well combined.
- 5
Divide the mixture evenly among the muffin cups.
- 6
Place the muffin tray on top of a baking tray (to catch any drips) and bake in the middle rack of your oven for about 30 minutes until the muffins are set and the top of your red pepper and tomato egg muffins are browned.
- 7
Allow the muffins to cool in the baking pan for 5 minutes or so; this makes it easier to remove them from the pan.
- 8
Enjoy!