Egg Muffin with Vegetables Recipe
Description:
Eggs make for the easiest and most versatile breakfast option. While we usually prepare omelets, this Egg Muffin recipe offers a delightful new twist. It’s simple to make, delicious, and loved by kids!
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Ingredients:
- 5 Whole Eggs
- 1 cup Spinach, chopped
- 1/2 cup Red Bell Pepper (Capsicum), chopped
- 1/2 cup Green Bell Pepper (Capsicum), chopped
- 2 Green Chillies, chopped
- 1/2 cup Spring Onion Greens, chopped
- 1/2 tbsp Black Pepper Powder
- 1/2 tbsp Chaat Masala Powder
- Salt, to taste
- 3 to 4 tbsp Cheese, grated
- Oil, as needed
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Instructions:
- Preheat the oven to 200°C (392°F).
- Heat 1/2 tbsp of oil in a wok or kadai. Add the red and green capsicum, spring onions, and spinach. Sauté for 2 minutes, then turn off the flame and let the vegetables cool down.
- In a separate bowl, crack the eggs and beat them thoroughly.
- Add chopped green chillies, black pepper powder, chaat masala powder, and salt to taste.
- Grease a muffin tray with the remaining oil.
- Once the vegetables have cooled, mix them into the egg mixture.
- Spoon the mixture into the greased muffin tray. Sprinkle grated cheese on top.
- Bake in the oven for 15 to 18 minutes, or until the tops are firm to the touch.
- Remove from the oven and serve hot for a fluffy, delicious egg muffin.
Serving Suggestion:
Serve the Egg Muffin with Vegetables alongside a slice of toast and a cup of Masala Chai for a perfect breakfast!
