1. Preheat the oven to 180°C (355°F).
  2. Wash and dry all the vegetables and herbs.
  3. Dice the bell pepper, slice the mushrooms, and halve the cherry tomatoes. Cut the bacon into little pieces.
  4. Place the 6 muffin mold on a perforated baking tray.
  5. Split the mozzarella and basil into 2 of the mold indents, the cheddar, bacon and chives in 2 others, and the mushrooms, bell peppers, feta and parsley in the last 2.
  6. Beat the eggs in a mixing bowl, season with salt and pepper.
  7. Pour the eggs into the indents on top of the other ingredients.
  8. Add the cherry tomatoes to the mozzarella-basil muffins.
  9. Bake for 25 minutes and serve immediately.

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