Why not add a salty touch to your breakfast? This muffin recipe is perfect and requires very little preparation.
Content creator Monelle Godaert, alias @Not_So_Superflu on social networks, is never short. And the latter proves it to us in a new publication recently shared. You don’t know what to prepare for breakfast?
Leave aside your favorite chocolate croissants and breads, and bet on this Salted muffin recipe. You don’t even need to make a specific dough. The influencer Food has directly the ingredients chosen in the cavities of its mold. Bacon slices, eggs, cherry tomatoes, feta …
The latter places them little by little until you get a complete preparation. Once placed in the oven, these foods turn into delicious muffins perfect for breakfast. Result: you enjoy it with tasty bites, rich in protein and ideal to start the day well Without spending hours in the kitchen.
The ingredients to be expected
- Bacon slices
- Eggs
- Cherry tomatoes
- Of the feta
- Dried oregano
- 1 drizzle of olive oil
The procedure to prepare salted muffins without dough
In the cavities of your muffin molds, place at least two bacon slices.
Then break an egg.
Wash cherry tomatoes, cut them into pieces and place a few on top.
Finish in crumbling of the feta.
Add dried oregano “to give a little taste of pizza”.
Pour a drizzle of oil and cook your preparation in your oven at 180 ° C for 25 minutes.
Unmold the muffins and taste.
Enjoy your food !
How to enhance these savory muffins?
To vary the pleasures, do not hesitate to personalize your savory muffins according to your desires and the ingredients available in your kitchen. You can Replace the bacon with turkey ham or the one you have on hand. On the cheese side, let yourself be tempted by goat, county or parmesan to change the feta.
You don’t have cherry tomatoes? Same thing, replace them with pieces of peppers for example. Fresh herbs like chives, thyme or basil will bring a scented touch, while a pinch of paprika or curry will wake up the taste buds. It’s up to you!
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Editor
After training as a journalist at ESJ Paris and several experiences in female press, I chose to combine my two passions: writing, cooking and more precisely …
