V0: described, not machine-verified
Egg Muffin Cups
Eggs, veggies and cheese in little cups, like cupcakes! Add corn, peas or any vegetable you like.
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Ingredients
- Eggs4 eggs
- Milk2 tablespoons milk
- bell pepperHalf a bell pepper, diced by a grown-up
- Cherry tomatoes4 cherry tomatoes
- Grated Cheese½ cup grated cheese
- SaltA pinch of salt
- oil for the tinA little oil for the tin
Allergens (inferred from ingredient names): eggs, milk
Original steps
- Rub a little oil inside the muffin tin.
- Crack the eggs into the bowl, one at a time.
- Add the milk and salt.
- Whisk until it is all yellow.
- Cut the cherry tomatoes in half with a butter knife.
- Share the pepper, tomatoes and cheese between the cups.
- Pour the egg over them until each cup is about half full.
- A grown-up bakes them at 180°C (350°F) for 18 minutes.
- Wait 5 minutes, then lift them out with a spoon.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Cooking with Kids, fifi.cooking. Recipes written for children and their grown-ups at fifi.cooking (Cooking with Kids); some are simple versions of recipes in the family archive of Dr. Fatma Alkawokgy