AuthorChef Chad
RatingDifficultyBeginner

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Yields2.00 Servings
Prep Time10 minsCook Time12 minsTotal Time22 mins

 6 piece Eggs, raw
 80 g Cheese, Cheddar Block
 2 piece Garlic clove
 30 g Spinach Local ( blanched)
 1 piece Bell pepper, red
 5 g Sea Salt
 2.5 g Black Pepper Crushed
 2 Serving Espresso Shot
 2 cup Hot Water

1

Wash the spinach thoroughly and pick the leaves. Set aside.

2

Mince red onions, garlic and red bell pepper. Grate the cheese. Beat the eggs add salt and pepper.

3

Combine eggs, minced veggies, grated cheese and spinach in a bowl and pour it over the oiled muffin tray.

4

In a preheated Breville oven in 175 Deg C, bake the egg muffins for 15 minutes.

5

For the Cafe americano: Using the Breville Espresso Machine, extract 2 shots of espresso.

6

Pour the espresso into 2 cups, add water and mix. Serve with breakfast muffins and toasted bread.

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Ingredients

 6 piece Eggs, raw
 80 g Cheese, Cheddar Block
 2 piece Garlic clove
 30 g Spinach Local ( blanched)
 1 piece Bell pepper, red
 5 g Sea Salt
 2.5 g Black Pepper Crushed
 2 Serving Espresso Shot
 2 cup Hot Water

Directions

1

Wash the spinach thoroughly and pick the leaves. Set aside.

2

Mince red onions, garlic and red bell pepper. Grate the cheese. Beat the eggs add salt and pepper.

3

Combine eggs, minced veggies, grated cheese and spinach in a bowl and pour it over the oiled muffin tray.

4

In a preheated Breville oven in 175 Deg C, bake the egg muffins for 15 minutes.

5

For the Cafe americano: Using the Breville Espresso Machine, extract 2 shots of espresso.

6

Pour the espresso into 2 cups, add water and mix. Serve with breakfast muffins and toasted bread.

Breakfast Egg Muffins and Cafe Americano
IngredientsDirections