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.