Fried egg muffins with Beemster cheese

Breakfast dish. 4 persons. Preparation 15 min

Ingredients

• 1/2 zucchini
• 150 grams of broccoli
• 150 grams of Beemster Belegen 48+
• 8 eggs
• 1 tsp Mexican spice mix
• pepper and salt to taste
• 1 tbsp olive oil

Kitchen Stuff

• Muffin pan with 12 cavities

Prepare

1. Preheat the oven to 180 degrees. Dice the zucchini and cut the broccoli into small florets. Coarsely grate the Beemster cheese.
2. In a bowl, beat the eggs lightly with the Mexican spice mix and salt and pepper. Spoon in the vegetables and 100 grams of the cheese.
3. Grease the muffin tin with the olive oil and spoon in the egg-vegetable mixture. Sprinkle the mixture with the rest of the Beemster cheese.
4. Bake the egg muffins for 20-25 minutes until golden brown and cooked.
5. Carefully scoop them out of the cavities. They are most delicious warm.

This recipe was created by The Breakfast Makers.

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