- 6 Eggs
- 60g Grated cheddar
- 100g Broccoli
- 80g Corn
- 2 Feathers of spring onion
- Salt and spices to taste
- 20g Spinach
Beat the eggs into a deep bowl, add salt, spices to taste and beat with a fork.
Add grated cheddar to the eggs and stir well.
Boil broccoli in salted water for 3 minutes. Divide broccoli inflorescences into molds. It is most convenient to use silicone molds. Add chopped spinach and corn kernels to the molds.
Pour the cheddar eggs into the molds all the way to the top. Place the molds in a preheated oven and bake at 180 degrees Celsius for 10 minutes.
Let the muffins cool slightly, then remove them from the molds and serve for breakfast. Sprinkle with chopped scallion or any other herbs you like before serving.