Egg Muffins & Mini Pancakes
Egg Muffins & Mini Pancakes
Description
This recipe offers a perfect two-in-one breakfast solution: savory egg muffins and fluffy mini pancakes. You can enjoy the protein-packed goodness of egg muffins alongside sweet and delicious mini pancakes. It's a fun and creative way to cater to different taste buds and dietary needs at the breakfast table. Plus, these bite-sized portions are ideal for meal prepping or grabbing on the go!
Ingredients
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Egg Muffins (3 to 4 pieces)
Mini Pancakes (8 to 10 pieces)
Instructions
Egg Muffins
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To prepare the egg muffins, in a bowl, whisk eggs with baking powder, salt, and pepper.
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Add diced veggies (mushrooms, green bell pepper, red bell pepper).
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Add shredded cheddar cheese.
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Mix together and add to a muffin baking tray lined with paper cups.
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Bake in a preheated oven until fully cooked.
Mini Pancakes
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To prepare the mini pancakes, in a bowl, add milk, egg, baking powder, vanilla, and salt. Add flour gradually while whisking.
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Strain the mixture to avoid any clumps.
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Heat and grease a pan, and place a round cookie cutter to form a perfectly round shape for the pancakes.
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Flip to cook on both sides.
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