Easy Egg Muffins
Well here’s a post after ages. Thanks to my friend who pushed me to update this recipe post – Thank you! Lately, I’ve been busy with home and children, time just flies when you are with kids.. I’m glad finally this recipe post is here and more following soon…
Eggs are a favorite breakfast item. My breakfast is satisfying only when I have eggs; scrambled on toast, sunny side up, poached, stuffed or plain omelette, I absolutely love them.
Egg muffins are something I came across watching random cooking videos, and I immediately wanted to make these lovelies for breakfast.
Here is my version of these delicious egg muffins. Hope you enjoy.
Prep time: 10 mins | Cooking time: 15 mins | Serving: 12 muffins
Eggs – 4-5
Green Capsicum (chopped) – 1/2 cup
Spring onion – 1/2 cup
Carrots (finely chopped) – 1/2 cup
Onion (finely chopped) – 1/2 cup
Potatoes (finely chopped) – 1/2 cup
Green chillies (optional) – 1
Salt & pepper – adjust to taste
Oil – 2 tbsp
Butter or oil to grease
Pre heat oven to 180 deg.
Wash and finely chop the peppers, carrots, potatoes, onions and spring onions (separate the greens and store for later).
Heat about 2 tbsp oil in a frying pan and add the potatoes and then the onions first. Saute for 2 mins and then add the rest of the chopped vegetables in. Saute for a 4- 5 mins, add salt and pepper. Mix well and take off the heat and let it cool.
Beat eggs in a bowl adjusting the salt and pepper (I added green chillies so did not add more pepper at this stage).
Grease a standard muffin tray with butter.
Pour in the beaten eggs and fill upto 3/4th of the cups. Put it in the oven for about 15 mins or until cooked firm.
Serve hot with ketchup or grated cheese on top.
Note: You can adjust the veggies as you like. Feel free to experiment with a mix of other veggies too.