Vegetable egg muffins

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Delicious healthy lunch or snack of a savory muffin with egg and full of vegetables




 Heat the oven to 200 degrees. Chop the carrot, green beans and bell pepper into small pieces.
 Beat the eggs in a bowl and add the milk. Season the mixture with salt, pepper and Italian herbs. Finally, whisk in the flour and grated cheese.
Add the vegetables to the egg mixture. Then divide over the muffin tin. Place the muffin tin in the oven for 30 minutes until the vegetable muffins are cooked.
 Tip: if you want hard vegetables to be completely soft (eg for small children), you can also pre-cook them for a few minutes. Also use cubes of zucchini, spinach or broccoli as vegetables.
 For a gluten-free variant, replace the flour with gluten-free flour or cornstarch.
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Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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