2015 07July EggMuffins FeatureIngredients

  • 6 eggs, beaten with 2 Tbs milk, black pepper to taste
  • spring onion as desired
  • chopped tomatoes as desired
  • onion as desired
  • cheese as desired
  • green chilies as desired
  • fresh coriander as desired
  • You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste.


  1. Preheat oven at 200°
  2. Grease your muffin tin
  3. Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
  4. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
  5. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking.
  6. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The egg muffins can be reheated in the microwave.

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