Egg Muffins
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Egg Muffins are easy to make and enjoyable snacks to kill your 4 o' clock. A great tiffin idea for kids and for a kids party. Loaded with veggies of choice and protein-packed eggs, these egg muffins are on-the-go breakfast option too.
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Ingredients
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Instructions
- Preheat oven at 180°C. Grease the muffin mould with oil and keep aside.
- In a mixing bowl break four eggs, add black pepper powder, salt, oregano, red chilli powder and whisk well till smooth.
- Take another bowl mix together broccoli florets, mushrooms, red, yellow, green bell pepper, finely chopped onions.
- Now fill till half of the muffin tray with the vegetables.
- Pour the egg mixture till the vegetables are well covered.
- Sprinkle some grated cheese from top.Bake in a preheated oven at 180°C for 25 minutes or till the top is well cooked.
- Take out the egg muffins from the mould and Serve immediately!
Notes
- You can add vegetables as per the availability or of your choice.
- Here in this recipe, i have blanched the broccoli florets for 4-5 mins.
- For the mushrooms: Heat a teaspoon oil or butter in a pan, add sliced mushrooms cook on medium flame for 4-5 minutes till they are soft. Season with salt and pepper, switch off the flame. Similarly, you can cook and add spinach leaves
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