Savoury vegetable cupcakes are rare. Savory Vegetable Cupcakes can be enjoyed as a breakfast treat. My vegetable cupcake ingredient ratio can make 6 cups. Follow my cupcake recipe and make a different breakfast for your loved ones.
Ingredients:
One green or red pepper, half an onion, 4-5 mushrooms, an appropriate amount of cheese, a small handful of spinach, and 2 bacon Strips, 6 eggs, appropriate amount of olive oil, appropriate amount of salt and black pepper.
Recipe for vegetable savory egg cupcakes:
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First preheat the oven to 190 degrees. Put a paper cup (oil paper) into the muffin mold and you can fold it into the shape you like.
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Cut green peppers, onions, and mushrooms into cubes. Turn on medium heat and sauté green peppers, onions, and diced mushrooms in olive oil. Season with salt and black pepper.
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Pour the fried vegetables into paper cups. Add cheese and chopped spinach to the paper cup.
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Take 6 eggs, stir them clockwise with an egg beater, and beat them slightly. Add a little salt and a little milk and stir clockwise until evenly mixed. Pour the egg mixture into the paper cup containing the diced vegetables. Use chopsticks to gently stir the vegetables in the paper cup to make the egg paste even.
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Put the vegetable and egg cupcake batter into the middle layer of the oven, heat up and down to 190 degrees, and bake for about 20-25 minutes. The savory vegetable and egg cupcakes are ready. It is a must-have for breakfast. Let’s make it quickly. .
Extended reading:
1. How to make blueberry yogurt cupcakes without cracking, sinking or being mushy
2. Illustration of how to make simple banana cupcakes. Cupcake baking time is 20-35 minutes
3. Ingredients for making soft yogurt cheese cupcakes
4. How to make durian chiffon cup cake. How to make durian chiffon cake
5. Illustrated steps for making cupcakes that won’t crack or sink in.
