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Wednesday, 9 November 2016

Egg Muffins


        All Egg lovers, here are some yummy savoury 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. Please check for a step by step method with pictures 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
  • salt to taste
  • 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 to garnish
  • pinch of red chili flakes to garnish
  • 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 pre-heated 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 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 pre-heated 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.












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