Breakfast Egg Muffins

These muffins are essentially mini omelets baked in the oven. This individual serving style is very convenient, and the fillings can easily be varied depending on your preferences and what ingredients you have on hand 

Ingredients (makes 12 muffins)

• 6 eggs

• 2/3 cup milk

• 50 g grated cheese

• 20 g feta cheese

For the Filling

• 1 medium onion

• 8 fresh mushrooms (I used button mushrooms)

• 1 small sweet bell pepper

• 50 g bologna sausage

• salt and pepper to taste

• vegetable oil for frying

Steps

1. Cut the onion, mushrooms, bell pepper, and sausage into small cubes

2. Sauté the onion in a pan with vegetable oil until translucent, then add the remaining filling ingredients and cook, stirring occasionally, until the onion is golden

3. Beat the eggs and milk with a fork, add the grated cheese and diced feta, season with salt and pepper, add the filling, and mix well

4. Lightly spray the muffin tins with vegetable oil and fill with the egg mixture and filling

5. Bake in a preheated oven at 190°C (375°F) for 20–25 minutes