Egg Muffins | Healthy breakfast egg muffins | Egg cups recipe
Egg muffin is a healthy breakfast option loaded with colorful and nutritious vegetables. It's a quick, filling breakfast or snack with a serving of veggies and protein packed egg. This can be cooked ahead of time and can be reheated in microwave whenever needed.
Crack open eggs in a bowl. Add in the milk, salt, and pepper. Mix well with a whisk. Take all the chopped veggies in a microwave-safe bowl. Mix in the oil, salt, and pepper. Microwave on high for 1 minute. Grease the muffin tin with oil. Divide the vegetable mixture evenly. Pour in the beaten egg mixture. Bake at 180°C for 10 - 15 minutes in a preheated oven.
Egg Muffins | Healthy breakfast egg muffins | Egg cups recipe
Recipe cuisine: International
Recipe category: Appetizer
Author: Abarna Gopinath
Preparation Time:
Baking time:
Ingredients
- 4 Eggs
- 3 tbsp Milk
- Salt as required
- 1 tsp Black pepper powder
- 1 Onion chopped
- 1 Carrot chopped
- 1/4 cup Bell pepper chopped
- 1/4 cup Cabbage chopped
- 2 tsp Oil
Instructions
Recipe video here!
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Egg Muffins - Step by step pictures
Crack open eggs in a bowl.
Add in the milk, salt, and pepper.
Mix well with a whisk.
Take all the chopped veggies in a microwave-safe bowl.
Mix in the oil, salt, and pepper.
Microwave on high for 1 minute.
Grease the muffin tin with oil.
Divide the vegetable mixture evenly.
Pour in the beaten egg mixture.
Bake at 180°C for 10 - 15 minutes in a preheated oven.
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