Friday, 6 January 2017

Muffin recipe- Egg and Vegetable

Egg and veggie breakfast muffins

Egg and veggie muffins

Healthy Egg and Veggie Breakfast muffins

 I know most of us dont have enough time for healthy breakfast. So we grab something else on the go that may not be healthy. I learnt these muffin cups from my baking teacher and I am really thankful to her. It's not only very healthy but it tastes good too.
Just chopp veggies like spinach, bell peppers, onion and mushrooms,then mince some garlic and crack the eggs. Mix pour in muffin pan with seasoning and in 15 mons your muffin cups are ready. So lets start with the ingredients for muffin cups


Eggs 2
Red and green Bell pepper 1/2 cup
Onion 1 chopped
Baby spinach 1 cup chopped
Corn 1 cup
Mushrooms 1/2 cup
Garlic 2 to 3 cloves chopped
Salt to taste
Olive oil 1 tablespoon


Start with greasing a standard muffin pan with oil or cooking spray and set aside.
Preheat oven at 350F
Now heat a medium size nonstick skillet and add oil.
When the oil is heated put minced garlic and fry for 2 to 3 mins.
Add bell peppers and onion.
Saute for 5 min.
Now add spinach,corn and mushrooms and cook for 2 to 3 mins.
Put salt and remove from heat.
Now crack eggs and whisk properly.
Add the veggie mixture and stir so that everything mixes well.
Now pour the mixture evenly in the muffin pan
Bake for 15 mins
Check with a toothpick if it comes out clean and the top is firm then your muffins are ready.
Serve hot and leftovers can be stored in an airtight container in the refrigerator for about 3 days.