Egg breakfast cake
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ingredients
12 pcs egg 1 tsp salt pcs crushed black pepper 1 pcs small onion 2 cloves garlic 3 pcs paprika 200 g grated gouda cheese 80 g HERA butter
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The breakfast cake is not only a sweet morning wake-up call, but also a savoury variation full of eggs.
1.
Break all the eggs into a bowl. Add salt and pepper.
2.
Cut the onion into small cubes and add to the bowl. Finely chop the garlic and add to the bowl as well.
3.
Beat the eggs thoroughly.
4.
Coarsely grate the cottage cheese and add to the egg mixture. You can also use another favourite cheese or a mixture of cheeses.
5.
Cut the peppers into cubes and dump into a bowl. Add the melted Hera and stir.
6.
Grease the bundt tin with Hera and pour in the egg mixture.
7.
Bake in a preheated oven at 170 °C (hot air) for approximately 30 – 35 minutes. The cake should be firm to the touch.
8.
Let cool a little (about 5 minutes) and turn out.
9.
Serve with bread and salad, as an appetizer or breakfast.
