Empty My Fridge
Mini Veggie Egg Cups
Ingredients
- Mixed vegetables2 jars
- Egg6
- Milk¼ cups
- Freshly chopped herbs · of choice ¼ cups
- Pinch of salt & pepper
Instructions
- Preheat the oven to 180°C fan-assist and grease a 24-hole mini muffin tray with a little butter or oil.
- In a large jug, combine the mixed vegetable purée jars, eggs, milk, and herbs and seasoning to taste. Whisk until well combined.
- Pour the mixture into the prepared tray and bake for 15 to 20 minutes, until cooked through and slightly puffed.
- Let the egg cups cool slightly before serving warm.
Summarized from Foodies of South Africa's video. Watch it for the details.
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