Muffin eggs for breakfast

Ingredients
Light oil
12 medium eggs
175 g of ground chicken sausage, grounded
2 cups whole wheat flour
1 cup white flour
1 tablespoon of baking powder
1 teaspoon of granulated sugar
Half a teaspoon of soda bicarbonate
Half teaspoon ground black pepper
2 cups milk, low-fat
3 tbsp of canola oil
3 large egg, slightly whipped
100 g cheddar cheese, peeled and sliced

How to prepare
Heat the oven at 200 ° C.
Boil a large pan of water over high heat. Carefully place the eggs in boiling water. And boil them 4 And half  minutes. Immediately pour them into a bowl of ice water. Cradle for 10 minutes. And their crusts.
Heat a small skillet over medium-high heat. Put the sausages, and cook them for 4 minutes or until they turn red. With stirring from time to time until they crumble. Put them on tissue paper to be labeled.
Mix flour, baking powder, sugar, bicarbonate, and pepper in a large bowl.
Mix the milk, oil and large eggs in a separate large bowl and beat them until the mixture is smooth. Add the flour mixture to the milk mixture. Stir them with a wooden spatula or until the mixture becomes smooth. Place ⅔ of sausage and 50 g of cheese.
Divide half the amount of dough evenly between the muffin cups. Then put one boiled egg peeled in the middle of each cup perpendicularly, and put the second section of the remaining dough. Sprinkle the muffin with the remaining sausage and cheese.
Bake at 200 C on the bottom shelf in the oven until the chocolate melts and the fork comes out after suturing in the middle with a few wet crumbs for about 17 minutes. Remove them from the oven and refrigerate them for 10 minutes. Carefully, use a knife to separate the edges from Chinese cups.

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