Egg muffins
Healthy and fluffy breakfast for an energetic day ahead
Servings 4 muffins
Calories 216kcal
Ingredients
- 1 tsp Oil
- 1 Onion Small, finely chopped
- 100 g Capsicum Red and green, small dices
- 48 g Mushroom
- 20 g Baby spinach
- 1 tsp Salt
- 1/2 tsp Garlic granules
- 1/2 tsp Oregano
- 1/2 tsp Black pepper
- 1/2 tsp Chilli flakes
- 4 Eggs
- 2 tbsp Milk
Instructions
- As the first step, add a tsp of oil to a pan.
- Then add a cup of small and finely chopped onion. Saute the onion till it turns golden brown or translucent.
- To this, add a cup of small red and green bell peppers and saute them well till the raw smell goes away.
- Now, add the mushrooms and a cup of baby spinach with 1/2 a tsp of salt. Mix all the ingredients well. Let it cook for a few minutes.
- Finally, add 1/2 a tsp of garlic granules, oregano, black pepper powder and chilli flakes. Cook all the ingredients well a minute and keep the sauteed veggies aside.
- Secondly, take 4 eggs. Pour the egg white and yolk into a flask. Whisk it well. Then add 2 tbsp of salt and whisk the solution well.
- Now take a muffin tray and add the vegetables to each cup. Pour the egg mixture into each vegetable cup till they fill the rim.
- When done, bake the muffins at 180°C or 356°F for 18- 20 minutes.
- The egg muffins are ready to make their way to your breakfast table!
Nutrition
Serving: 1muffin | Calories: 216kcal | Carbohydrates: 1.5g | Protein: 10.8g | Fat: 9.8g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.4g | Cholesterol: 245.2mg