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Wednesday 9 November 2016

Egg Muffins


        All Egg lovers, here are some yummy savory Egg Muffins that are your perfect breakfast option. They are wholesome, healthy and a very quick recipe that can be made in a very short time. You can have them as an evening tea-time snack, along with some green chutney, ketchup or any homemade sauce. 

          Make use of any leftover cooked veggies for this wonderful snack which can be packed for a great lunch box meal too. So check out the step by step pictorial recipe to prepare it.











  • 1 potato, boiled & cubed
  • 1/2 cup frozen green peas
  • 1 cup boiled & shredded chicken
  • 1 green chili, chopped
  • 1 tbsp. oil
  • 1/2 tsp. cumin seeds
  • pinch of asafoetida
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. red chili powder
  • 1/2 tsp. amchur powder (dry mango powder)
  • 4 eggs
  • 1/4 tsp. baking powder
  • 1 tbsp. coriander leaves, chopped
  • 1/2 tsp. red chili flakes
  • 1/2 tsp. garam masala powder
  • 1/4 cup milk
  • 1/2 cup grated cheese or as required
  • 1 tsp. coriander leaves, chopped
  • pinch of red chili flakes 
  • red chili sauce / tomato sauce / green chutney to serve









          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.




                      To prepare curry - Heat oil & temper with cumin seeds & asafoetida. 
                      Sauté few seconds. Add potatoes, peas, chicken, salt, turmeric powder,
                      red chili powder, coriander-cumin powder & amchur. Mix well and 
                      continue to fry on a medium flame for 2 minutes. Keep aside to cool.






                     Whisk eggs, coriander leaves, salt to taste, baking powder, garam masala
                     powder, red chili flakes & milk. Keep aside.



                              Spoon a greased muffin tray with a little of the potato curry. 



                                 Add some grated cheese,



                                  Add little of the egg mix. 



                                 Lastly some more cheese.



                              Bake in a preheated oven at 200 degrees C. for 15-18 minutes. 
                              Set aside to cool. 



                      Garnish with coriander leaves & red chili flakes. Serve with red chili 
                      sauce, green chutney or tomato ketchup.

















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