Egg muffins with bell pepper

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“I added some salt, pepper and thyme to add some extra flavor to these muffins.”

Egg muffins with bell pepper. This vegetarian dish is the perfect anti-hangover breakfast which is really easy to make as well.

I have to confess that I never had a real hangover. Maybe that sounds boring, of course I am tired and don’t feel very fit after a night out, but a real hangover is luckily something I never experienced. When I see that with Jens I am happy I didn’t experience it as well. When the moment is there that he has a hangover, which luckily doesn’t happen very often, I try to take care of him as good as possible.

Sometimes I bake him an egg with bacon and make some fresh orange juice or a green smoothies. At night he usually wants to have fries or pizza. Of course we give in sometimes, but I also regularly make a tortizza (a pizza on a tortilla wrap) a healthy alternative for a pizza.

These vegetarian egg muffins are perfect when you have a hangover. Eggs are always a good idea and besides that they also contain some vegetables that you could use as well. You can add some bacon if you prefer, but I left them vegetarian. Honestly I even ate them for dinner, Saturday we had a kind of tapas night with the two of us. Bites like these, bread, toast and spreads. Lovely to eat so many different things and have a nice evening with Jens.

Preparation time: 3 minutes
Baking time: 20 minutes
Amount: 4 muffins

Special Products:

Muffin tray or molds

Gluten free

Nut free

No refined sugars added

100% organic ingredients

Ingredients

4 cherry tomatoes
2 small balls of mozarella
4 feta cubes
1/4 bell pepper
45 milliliters plant based milk
3 eggs

Optional

Pepper
Salt
Herbs (I used Thyme)

How to make it?

Preheat the oven on 180 degrees Celsius (372 Fahrenheit). I chose bell pepper and cherry tomatoes for these muffins. But you can for example also add mushrooms or onion. I also used cheese, I picked feta and mozzarella. Of course you can vary with the cheese as well.

Cut the tomatoes and bell pepper into smaller pieces and divide over the muffin molds combined with the cheese.

Put the eggs in a small bowl and whisk airy. Add the plant based milk and mix again. Next carefully pour the egg mixture in the muffin molds, fill them for 3/4. The muffins will get quite high so it is not handy to fill them up totally.

I added some salt, pepper and thye to give some extra flavor to these muffins. You can of course vary with the herbs as well. Bake for approximately 20 minutes in a preheated oven. Pay attention that the baking time may differ per oven.

The muffins will get quite high, but it is also possible for them to collapse afterwards. For the flavor that makes no difference, the muffins are nice and airy and taste delicious. Enjoy!

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