A few days back, my dear friend Resha (who also runs this blog with me) had posted the recipe for Tomato Cheese Muffins. They looked so yummy that I wanted to pick them up from the picture and eat them 😀
I was really tempted to try the recipe immediately. However, I was out of ingredients and terribly disappointed. I decided to make some other savory muffins and the easiest ones which I could think of were these Egg Muffins.We all love eggs and I keep experimenting with different varieties of the same, some of our favorite ones being Sun N Snow, Egg Masala, Egg Biryani, Avocado Deviled Eggs, Fittata and Egg Mayo Sandwich. This time it would be something different – Egg Muffins…the thought excited me 🙂
The taste is very similar to an omlette, however the attractive shape of a muffin is sure to draw your little one towards it. Also, it is much more easier to eat for kids than eating an omlette. My daughter and I enjoyed it hot, immediately after it was out of the oven. My husband ate it once he was back from office, so it was cold by then. And, yet he liked it. So I can say that it is an excellent tiffin recipe as well. After all, it meets the most important criteria of a tiffin recipe – tastes good when cold and easy to eat.
Makes: 6 muffins
Preparation Time: 10 minutes
Cooking Time:Â 25 minutes
Ingredients:
Eggs: 4
Spring Onions: 6 tsp chopped
Capsicum: 4 tsp finely chopped
Green Peas: 3 tsp
Tomato: 6 tsp finely chopped
Cheese: 6 small cubes
Salt: to taste
Pepper: to taste
Method of Preparation:
- Grease the muffin tray with oil. Pre-heat the oven to 200 degrees Celisius.
- In every muffin mould, put spring onion, capsicum, green peas, tomato and cheese cube.
- Beat the eggs. Add salt and pepper and beat well.
- Pour the egg mixture in the muffin moulds.
- Bake in the oven for 20-25 minutes.
- Demould carefully and serve hot with ketchup.
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