A healthy and delicious easy grab and go Breakfast Egg Muffins. This can be had as a breakfast or a brunch. This can be prepared in advance at night and refrigerated. In the morning just microwave the muffins for a minute before serving.
These Breakfast Egg Muffins are very easy to prepare. Just mix the desired ingredients along with the egg and bake it in the oven. Your breakfast is ready to go. You can also add any veggies of your choice like a mushroom, zucchini. Even you can add any green leafy veggies like spinach, parsley. You can also either include or exclude cheese. These are very much loved by kids too. In fact, this is a healthy and easy breakfast for bachelors too. Now let us see how to prepare these muffins.
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- 4 Eggs
- 1/2 Onion
- 1/2 Tomato
- 1/4 Green Capsicum
- 1 tsp Pepper Coarsely ground
- 1/4 Cup Milk
- 1 tbsp Coriander leaves finely chopped
- 2 tbsp Mozzarella Cheese shredded
- salt to taste
- 1 tbsp Butter/oil to grease tray
- Preheat oven to 150°C for 10 mins. Dice onion, capsicum, deseed tomato dice and set aside. In a mixing bowl add eggs, onion, capsicum, coriander leaves, pepper powder, and salt. Mix it thoroughly.
- Add milk and mix again. Pour half of the mixture in the muffin tin. Here I am showing how to make muffins two ways - with and without cheese.
- In remaining mixture add diced tomato, cheese. Mix well.
- Pour remaining mixture into the muffin tin. Bake in 150°C oven for 20-22 mins. Cool on wire rack for 5 mins. Remove from cups and serve warm.
- These muffins can be made ahead. Just reheat in the microwave for a min before serving.
- You can also add any veggies of your choice like a mushroom, zucchini.
- Even you can add any green leafy veggies like spinach, parsley.
You might also like Basic Sponge Cake, VAnilla Cupcake.
A healthy and delicious Breakfast Egg Muffins are ready to relish.
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