Masala Egg Muffins

Masala Egg Muffins

AuthorNureen SCategory, , , , DifficultyBeginner

Yields3 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 5 eggs
 ½ red onion, chopped
 ½ cup cilantro, chopped
 2 serrano peppers, chopped
 ½ tsp salt
 ½ tsp cayenne pepper
 ½ tsp black pepper
 ¼ tsp cumin powder
 ½ tbsp ginger garlic paste
 ¼ cup shredded cheese
 muffin pan

1

Preheat oven to 375 degrees

2

Beat eggs with salt, black pepper, cayenne pepper, ginger garlic paste and cumin powder.

3

Grease a muffin pan and fill the cups 3/4 of the way with the egg mixture.

4

Sprinkle in the toppings and mix it to evenly disperse

5

Bake for 15 minutes or until a toothpick comes out clean

6

Serve warm.

Freeze for 2 weeks (cool down completely before you freeze it)

Keep in the fridge for 3 days (cool down completely before you put in the refrigerator)

Ingredients

 5 eggs
 ½ red onion, chopped
 ½ cup cilantro, chopped
 2 serrano peppers, chopped
 ½ tsp salt
 ½ tsp cayenne pepper
 ½ tsp black pepper
 ¼ tsp cumin powder
 ½ tbsp ginger garlic paste
 ¼ cup shredded cheese
 muffin pan

Directions

1

Preheat oven to 375 degrees

2

Beat eggs with salt, black pepper, cayenne pepper, ginger garlic paste and cumin powder.

3

Grease a muffin pan and fill the cups 3/4 of the way with the egg mixture.

4

Sprinkle in the toppings and mix it to evenly disperse

5

Bake for 15 minutes or until a toothpick comes out clean

6

Serve warm.

Freeze for 2 weeks (cool down completely before you freeze it)

Keep in the fridge for 3 days (cool down completely before you put in the refrigerator)

Masala Egg Muffins

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