Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, egg, mushroom & halloumi “breakfast muffins”. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Egg, mushroom & halloumi “breakfast muffins” is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Egg, mushroom & halloumi “breakfast muffins” is something that I’ve loved my entire life.
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To get started with this recipe, we must prepare a few ingredients. You can cook egg, mushroom & halloumi “breakfast muffins” using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Egg, mushroom & halloumi “breakfast muffins”:
- Take 6 eggs
- Make ready 4 mushrooms
- Take 3 cherry tomatoes
- Take 75 g halloumi
- Prepare 2 tsp mixed herbs
- Get 1/2 avocado 🥑
- Get Salt and pepper
Breakfast Egg Muffins with Mushrooms and SpinachJulia's Album. Stainless Steel Egg Slicer Cutter Cut Egg Device Grid for Vegetables Salads Potato Mushroom Tools Chopper for Kitchen Chopper. Easy peasy individual baked eggs with garlicky sautéed mushrooms and wilted spinach. Serve for breakfast, lunch or dinner with lots of buttered toast!
Instructions to make Egg, mushroom & halloumi “breakfast muffins”:
- Preheat the oven to 200c
- Slice the mushrooms and tomatoes
- Place in a bowl with grated halloumi, mixed herbs, salt and pepper
- Mix in the eggs
- Line a muffin tray with oil
- Place the mixture in a muffin tray and place in the oven for 15-20mins at 200c
- Top with avocado and voila!
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