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Masala Egg Muffins

Breakfast is the hardest meal for me to eat. I am not the biggest fan of sweet breakfast items and I don’t have time to make a fresh breakfast every morning.

I’ve experimented a lot with egg muffins-I’ve tried different toppings, different cooking methods and different vessels of cooking. I finally found something I liked.

Making the muffins

Putting the muffin tins in the oven was the best way to cook them, in my opinion. The muffins turn out fluffy and soft. I could even feed them to my baby.

The most important thing I do is make my egg mixture without any of the vegetables first. This ensures that are no clumps and that the eggs are airy enough. You can add in the vegetables once the eggs are poured into the muffin tin.

You want to make sure that you do give it a quick mix once in the tins so that they vegetables are evenly spread out.

The ingredients make a world of a difference. My husband and I took a trip to Dubai one spring. I ate the best omelet of my life at his uncle’s house. It was a basic everyday Indian omelet but the ingredients made it so different. We learned that using serrano peppers instead of jalapeno peppers and red onions instead of yellow onions made the taste completely different. I get a very similar taste to the Dubai omelet in these muffins!

Different Muffin tin ideas!

Even though this recipe is for Indian style muffins, you can honestly make it into whatever variation you want. Toss in some sauted spinach, onions, tomatoes and feta for a Greek Egg Muffin. Like it simple? Do a simple black pepper, salt, and cheese for a perfect cheese egg muffin! Go crazy!

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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