Salty Breakfast Cupcakes

Recipe Tips: Salty Cupcakes

• Preparation time: 7 minutes
• Cooking time: 15 minutes
• Portion size: 1 Cupcake
• Number of servings: 12
• Cooking style: European

Ingredients

• 250 g of Liquid Egg Whites from FoodSeries.
• 1 egg.
• Oregano.
• Onion powder.
• Granulated garlic.
• Black pepper
• Pink salt.
• Fresh baby spinach.
• Diced ham.
• Sun-dried tomato.
• Grated cheese.

How to make: Salty Cupcakes

1. Place one egg and 250 ml of egg whites in a bowl.
2. Beat well and add a teaspoon of each spice, or others (to taste).
3. In cupcake tins, divide the spinach into small pieces, a little ham, a few chopped sun-dried tomatoes, and grated cheese.
4. Add the egg-white mixture on top.
5. Bake for about 12-15 minutes at around 180º C (the time will depend on how big your moulds are).