Egg muffins with sun-dried tomatoes and leek | Healthy breakfast
(0)
45 min
Under an hour
Kifli Kukták
Kezdje a napot egy igazi ízbombával! Ezek a pihe-puha tojásos muffinok az aszalt paradicsom édeskés-sós karakterét és a póréhagyma lágy aromáját ötvözik. Tökéletes választás egy ráérős hétvégi brunchhoz, de hidegen is kiváló tízórai vagy uzsonna a rohanós hétköznapokon. Egészséges, fehérjedús és pillanatok alatt elkészül!
Ingredients
Preparation method
Ingredients overview
- 10 pcs eggs
- 1 medium leek stalk
- 210 g sun-dried tomatoes in oil
- 1 teaspoon ground sweet paprika
- 1 pinch ground nutmeg
- 1 handful fresh parsley
- 1 tablespoon olive oil
- 1 pinch salt
- 1 pinch ground black pepper
- 12 pcs muffin liners
Preheat the oven to 180 degrees Celsius (top and bottom heat). Clean and slice the leek. Sauté two-thirds of the leek in one tablespoon of oil until golden brown, set the rest aside. Drain the sun-dried tomatoes thoroughly from the oil (you can also blot off excess oil with a paper towel), then cut them into strips.
Crack all the eggs into a bowl, add the sautéed and raw leek, paprika, nutmeg, and sun-dried tomatoes. Season with salt and pepper to taste – be careful with the salt, as sun-dried tomatoes can be salty on their own. Finally, mix in the chopped fresh parsley.
Line the muffin tin with paper liners (or grease it with oil), divide the mixture among them, and bake for 25–30 minutes. Can be served warm or cold.
Chef's tip
If you want to make it even more filling, you can mix in a little grated cheese or finely chopped ham into the mixture.
Nutritional values
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