Baked Egg Muffins with Veggies - This Egg Muffins recipe is an easy, simple and go option for busy mornings. The protein packed muffins are loaded with onion, cheddar cheese and other yummy flavors. Oh yea, they taste very good :)Wish you a very happy new year 2019 to all my readers and friends. I haven't posted any recipe since almost 3 weeks..my last post was in 2018 i.e fudgy walnut brownies, after 24th I am on holidays with my family, everything going smooth then my toddler down with viral. So no time to post any recipe., but I am back with many more delicacies which I am going to shared with you one by one :D
This is the Perfect breakfast for busy mornings, weekend brunch, or even holidays…these egg muffins come together quickly and are sure to be a hit!
These healthy egg muffin cups are filled with protein packed simple veggies, and can be made in advance! Sounds like the perfect breakfast to me.
These Egg Muffins are made with simple tomato and onion are super versatile. They can be made with any ingredients and are perfect for breakfast on the go.
However this recipe is so versatile, you can literally use anything you have in your fridge, mushrooms, broccoli, any kind of deli meat, chicken or beef.
A to Z challenge, a challenge &it was initiated by me with my other blogger friends and made Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month.
This is our 5th post for the challenge. We choose key ingredients alphabetically to cook and post a dish every alternate month.
This is my 4th dish in the A to Z challenge series, A- Homemade Apple Jam (no preservatives)
B - Beetroot Carrot Sandwich
C - Black Chana Masala
D - Dates, Almonds and Coconut Rolls
This time the alphabet is "E" so I choose eggs and thought of doing something simple and easy to prepare.
So let me tell you about these adorable cute little egg muffins. This is such a simple recipe and it’s perfect for breakfast on the go. You just make a batch on the weekend and have breakfast for the entire week. They’re delicious, they’re perfect.
You can use a little individual silicone baking cups to make these, but I used regular muffin tray to make these, just spray them with some cooking spray and nothing will stick to them and the muffins fall easily out.
Course : Breakfast
Cuisine : Vegetarian/ Eggtarian
Prep Time : 5 minutes
Cook Time : 20 minutes
Total Time : 25 minutes
Servings : Muffins
Author : Jolly Makkar
Ingredients :
Roughly chopped red onions- 1 no
Roughly chopped Tomatoes - 1 no
Eggs - 4 no
1 Handful of Coriander / green leaves
Cheddar cheese - 2 slices = (around 50g; you can use different cheese too)
Salt - 1/2 tsp
A pinch of fresh Black pepper
Oil for brushing the muffin tin
Equipment
6 slot muffin tin
Baking paper or muffin cups (only if you don't have a nonstick muffin tin)
Preparation Method :
1. Preheat the oven to 180°C/ 350°F.
2. Add the eggs and beat it well.
3. Add salt and pepper. Mix well.
4. Wash and dice the onions and tomatoes. Put them in a mixing bowl.
5. Wash the coriander leaves, lightly chop it and add it to the bowl as well.
6. Grate the cheddar cheese and add into the bowl. Mix it all well.
7. Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up 😉, I didn't used it)
8. Pop the tray into the oven for 18-20 minutes or until the tops are firm to the touch. Mine will ready in 19 minutes.
9. Serve hot egg muffins with tomato ketchup or any salsa.
If you try this recipe, please let us know! Leave a comment and tag a photo #jollyhomemaderecipes on Instagram so we can see it. I always love to see what you guys come up with!
PIN IT Later for future use
Happy Cooking and Enjoy !!
