Baked Vegetable Egg Muffins

Ingredients

• 6 yumurta · 429 kcal
• 1 küçük kabak (rendelenmiş) · 27 kcal
• 1 kırmızı biber · 28 kcal
• 40 g rendelenmiş kaşar · 152 kcal
• 50 ml süt · 24 kcal
• Tuz, karabiber

Method

1. Preheat your oven to 180°C and lightly grease the muffin tin to prevent sticking (required equipment: muffin tin, oven, mixing bowl, whisk).
2. Grate the zucchini using the fine side of a grater and squeeze out all the excess water with your hands.
3. Remove the seeds from the red bell pepper and chop it into small cubes with a knife.
4. In a large bowl, whisk the 6 eggs and 50 ml of milk together until the yolks and whites are fully combined.
5. Add the prepared zucchini, chopped pepper, and 40g of shredded cheese to the egg mixture.
6. Add salt and pepper to taste, then stir the ingredients together with a spoon.
7. Divide the mixture equally into the muffin tin cups.
8. Place the tin on the middle rack of the oven and bake for 20-25 minutes.
9. The muffins are ready when the tops are golden brown and a toothpick inserted into the center comes out clean.

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