Egg Muffin With Vegetables Recipe
Overview
Indulge in a delightful start to your day with this Egg Muffin with Vegetables, a scrumptious breakfast that combines the goodness of eggs and fresh vegetables. Perfectly fluffy and satisfying, these muffins are easy to prepare and can be customized to suit your taste. Enjoy them alongside a cup of Masala Chai for an ultimate breakfast experience!
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 5 |
| Spinach (chopped) | 1 cup |
| Red Bell Pepper (Capsicum, chopped) | 1/2 cup |
| Green Bell Pepper (Capsicum, chopped) | to taste |
| Green Chillies (chopped) | 2 |
| Spring Onion Greens (chopped) | 1/2 cup |
| Black Pepper Powder | 1/2 tablespoon |
| Chaat Masala Powder | 1/2 tablespoon |
| Salt | to taste |
| Cheese (grated) | 3 to 4 tablespoons |
| Sunflower Oil | as required |
Nutritional Information
(Estimated per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Carbohydrates | 6 g |
| Fat | 12 g |
| Fiber | 1 g |
Preparation Instructions
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Preheat the Oven: Begin by preheating your oven to 200°C (392°F) to prepare for baking your muffins.
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Sauté the Vegetables: In a wok or kadai, heat 1/2 tablespoon of sunflower oil over medium heat. Add the chopped red and green bell peppers, spring onions, and spinach. Sauté the mixture for about 2 minutes, just until the vegetables soften slightly, then turn off the heat and allow them to cool.
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Prepare the Egg Mixture: While the vegetables cool, crack the 5 eggs into a large mixing bowl and beat them thoroughly. Incorporate the chopped green chillies, black pepper powder, chaat masala, and salt to taste into the eggs, mixing well to combine.
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Grease the Muffin Tray: Lightly grease your muffin tray with the remaining sunflower oil to prevent sticking.
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Combine and Fill: Once the sautéed vegetables have cooled, gently fold them into the beaten egg mixture. Using a spoon, fill each muffin cup with the egg and vegetable mixture, ensuring even distribution. Top each muffin with a sprinkle of grated cheese.
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Bake: Place the muffin tray in the preheated oven and bake for 15 to 18 minutes, or until the tops are firm to the touch and the muffins are lightly golden.
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Serve: Once baked, remove the muffins from the oven and let them cool slightly before taking them out of the tray. Serve your Egg Muffins with a side of toast and a warm cup of Masala Chai for a wholesome breakfast.
Enjoy!
These Egg Muffins with Vegetables are not only nutritious but also a versatile dish that can be enjoyed any time of day. Feel free to mix in your favorite vegetables or herbs to make them your own!
