Breakfast Egg Muffin Cups

Servings
Makes

12 Muffins

Difficulty
Difficulty

Easy

time
Time

30 minutes

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time
Time

4 PEOPLE

Ingredients

Method

1

Preheat the oven to 200°C.

2

Unroll the TODAY® Original shortcrust pastry and cut the sheet of pastry into 12 even squares. Line the muffin tray with the pastry squares.

3

Melt the butter in a frying pan, over a medium heat, sauté the mushrooms for 5 – 10 minutes until browned and cooked through and season with salt and pepper. Remove and set aside.

4

In the same pan, toss in the tomatoes and fry for 2 minutes. Set aside.

5

Place a couple of tomatoes, a few mushrooms, an egg, a sprig of thyme and a crumbling of feta into each muffin cup. Bake for 15 minutes, until the pastry is browned and the egg is cooked.

6

Serve garnished with fresh rocket and enjoy.

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