Breakfast Egg Muffins

Name: Breakfast Egg Muffins
Cuisine: Indian
Ingredients: 1 small Roughly diced red onions; 1 small Roughly diced tomato; 4 Eggs; 1 Handful green Coriander leaves; 2 slices Cheddar cheese (around 50g; you can use different cheese too); 1/2 tsp Salt; 1/8 tsp Black Pepper; as required Oil for brushing the muffin mold

Jolly Makkar @cook_17770429

Bangalore

#oven
This Egg Muffins recipe is an easy, simple and go option for busy mornings. The protein packed muffins are loaded with onion, cheddar cheese and other yummy flavors.

Jolly Makkar @cook_17770429

Bangalore

#oven
This Egg Muffins recipe is an easy, simple and go option for busy mornings. The protein packed muffins are loaded with onion, cheddar cheese and other yummy flavors.

Saved

Ingredients

1 smallRoughly diced red onions
1 smallRoughly diced tomato
4Eggs
1 Handfulgreen Coriander leaves
2 slicesCheddar cheese (around 50g; you can use different cheese too)
1/2 tspSalt
1/8 tspBlack Pepper
as requiredOil for brushing the muffin mold

Saved

Steps

1

Preheat the oven to 180°C/ 350°F.
2

Take a bowl, Add the eggs and beat it well.
3

Add salt and pepper. Mix well.
4

Wash and dice the onions and tomatoes. Put them in a mixing bowl.
5

Wash the coriander leaves, lightly chop it and add it to the bowl as well.
6

Grate the cheddar cheese and add into the bowl. Mix it all well.
7

Grease the muffin tin with oil and pour the egg mixture evenly into the muffin slots. (If you think they might still stick to the pan use some muffin cups or cut out some baking paper and to use as cups - definitely saves time on doing the washing up, I didn't used it)
8

Pop the tray into the oven for 18-20 minutes or until the tops are firm to the touch. Mine will ready in 19 minutes.
9

Serve hot egg muffins with tomato ketchup or any salsa.