Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, egg muffins. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
After months of frozen pancakes and waffles this egg-muffin was met with rave reviews!! This recipe works very well for making ahead and reheating in the microwave. Beat eggs in a large bowl.
Egg Muffins is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. Egg Muffins is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook egg muffins using 23 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Egg Muffins:
- Make ready 1 potato, boiled & cubed
- Get 1/2 cup frozen green peas
- Take 1 cup boiled & shredded chicken
- Get 1 green chili, chopped (opt)
- Prepare 1 tbsp. oil
- Prepare 1/2 tsp. cumin seeds
- Take pinch asafoetida
- Take to taste salt
- Prepare 1/4 tsp. turmeric powder
- Prepare 1 tsp. coriander-cumin powder
- Make ready pinch red chili powder (opt)
- Get 1/2 tsp. amchur powder (dry mango powder)
- Make ready 4 eggs
- Prepare to taste salt
- Prepare 1/4 tsp. baking powder
- Take 1 tbsp. coriander leaves, chopped
- Make ready pinch red chili flakes (opt)
- Prepare 1/2 tsp. garam masala powder
- Prepare 1/4 cup milk
- Make ready 1/2 cup grated cheese or as required
- Take 1 tsp. coriander leaves to garnish
- Take pinch red chili flakes to garnish (opt)
- Make ready red chili sauce / tomato sauce / green chutney to serve
Freeze option: Cool baked egg muffins. How to Make the Best Breakfast Egg Muffins. A great egg muffin is all about finding the right ratios. Egg-to-Vegetable Ratio: The goal here is to ensure that each of the breakfast egg muffin cups packs a feel-good serving of vegetables without a) falling apart or b) tasting like a mini salad.
Instructions to make Egg Muffins:
- To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds. Add the potatoes, peas, chicken, salt, turmeric powder, red chili powder, coriander-cumin powder and amchur. Mix well and continue to fry on a medium flame for 2 minutes. Keep aside to cool.
- In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.
- Now spoon a greased muffin tray with a little of the potato curry,
- Followed by some grated cheese,
- A little of the egg mix
- And lastly some more cheese.
- Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool.
- Garnish with coriander leaves and red chili flakes. Serve with red chili sauce, green chutney or tomato ketchup.
Spinach Tomato & Mozzarella, Bacon & Cheddar AND Garlic Mushroom & Peppers! Protein packed eggs muffins are just like mini frittatas, can be cooked ahead of time and refrigerated for when you need them to grab and go! I left out the chiles and garlic powder. Egg Muffins are a delicious and tasty breakfast, naturally low carb and easy to make ahead of time. We prepare these little egg cups with our favorite veggies or sausage or bacon (often using leftovers).
So that is going to wrap it up with this special food egg muffins recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
