The egg muffin they can be the solution to dinner when you are tired of eating the classic omelette. In fact, muffin molds and a little inventiveness can give you a simple and tasty dish to bring to the table. It is small omelette cooked in the oven made with a batter of eggs, yogurt and instant yeast, with the addition in my case of cheese, bacon and vegetables, cooked in single-portion molds to obtain a more captivating shape. Easier to do than you imagine, these muffin omelette they are really delicious, and they are also a great way to use vegetables or leftover pieces of cheese that often stay in the fridge looking for a new use;) Well girls, I salute you, this is a short week and I have a thousand thousand things to to do and above all to recover, so I leave you to the recipe to prepare these multi-flavored baked omelettes and I wish you a sweet day, kisses: *
How to make egg muffins
Chop the bacon, cheddar cheese, and cherry tomatoes. Grate the courgette and finely slice the leek.
Put the eggs, yogurt, yeast, salt and pepper in a bowl.
Mix until you get a homogeneous mixture.
Put a mix of all the ingredients prepared at the beginning on the bottom of the muffin tins.
Then cover with the beaten egg.
Bake the egg muffins in a preheated oven and bake at 180 degrees for about 20 minutes.
Let it cool down and serve the egg muffins.