Egg Muffins

Egg muffins make for a healthy breakfast option. It is filled with a healthy vegetable stuffing too and the best part is you can add the ingredients as per your liking and preference. I like them to serve with toasted bread and juice.

It is a great weekend breakfast option and even makes for a quick snack. For other breakfast option check my recipes here – Breakfast recipes.

Makes: 3

Preparation time: 15 mins

Cooking time: 18-20 mins

Ingredients:

Eggs – 2

Potato/aloo – 2, medium (boiled, peeled and mashed)

Spring onion/regular onion – 1/8 cup

Tomato – 1, small

Green chili – 1 (very finely chopped)

Corn kernels – 1 tbsp, optional

Mutter/green peas – 1 tbsp, optional

Vinegar/lemon juice – 1 tsp

Salt – to taste

Pepper powder – to taste

Dill leaves/coriander leaves – 1 tbsp (to garnish)

Oil/butter – to grease the baking bowls

Oil/butter – 1 tsp

Procedure:

Whisk the beaten eggs along with salt and pepper to taste till well combined. Set aside.
Heat oil or butter in a pan and add the green chili and spring onion. Fry till the onion changes color slightly.
Add the green peas and corn. Fry for another few seconds.
Add the tomato, mashed potato and salt to taste. Fry for another minute till all flavors are well combined. Add vinegar, give a stir and remove from heat. Set aside.
Grease the muffin pan/baking bowls/katoris with oil or butter.
Place 1/3^rd of the potato mixture in each bowl. On this, pour 1/3^rd of the beaten egg in each bowl. Top with finely chopped dill or coriander leaves.
Bake them in a pre-heated oven at 180°C for 18-20 minutes or until the top turns into a slight golden brown color and when shaken the egg feels stiff in the bowl.
Remove from oven, cool for about 2 minutes and eat warm. This goes well for breakfast with toasted bread and juice/milk on the side. Also, use ketchup as a dip.