Vegetarian Egg & Semiya Muffins

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Vegetarian Egg & Semiya Muffins

These muffins are a unique twist on the traditional egg muffins. The semiya adds a delightful chewiness, while the eggs provide a protein boost. They are best enjoyed warm, but they also make a great grab-and-go snack.

准备时间: 15 minutes
烹饪时间: 25 minutes
餐次: Breakfast, Lunch
难度: Easy
烹饪方法: Bake
创建时间: 2025-06-28

每份营养成分

200
卡路里
kcal
10
蛋白质
g
30
碳水化合物
g
15
脂肪
g
15
维生素
mg
5
纤维
g
2
g
2
胆固醇
mg
2
矿物质
mg

食材

1 人份
1 cup semiya (vermicelli)
2 large eggs
1/2 cup milk
1/4 cup melted butter
1/2 cup shredded cheese
1/4 cup chopped green onions
1/4 cup chopped bell peppers
1/4 cup chopped tomatoes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

制作步骤

1

步骤 1

Preheat your oven to 375°F (190°C).

2

步骤 2

Grease a muffin tin or line it with paper liners.

3

步骤 3

In a large bowl, mix together the semiya, eggs, milk, and melted butter until well combined.

4

步骤 4

Stir in the shredded cheese, chopped green onions, bell peppers, tomatoes, salt, black pepper, garlic powder, and onion powder.

5

步骤 5

Divide the mixture evenly among the muffin cups.

6

步骤 6

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

7

步骤 7

Remove from the oven and let them cool for a few minutes before serving.

8

步骤 8

Enjoy your Vegetarian Egg & Semiya Muffins warm or at room temperature.

厨师小贴士

• For a vegan version, you can substitute the eggs with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)

免责声明

请注意,这些AI生成的食谱尚未经过准确性审查。用户应独立验证所有营养信息,并仔细检查食材是否含有潜在过敏原。如果您有饮食限制或食物过敏,请务必咨询相关专业人士。

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