Follow these steps for perfect results
Eggs
whole
Spinach
chopped
Salt
Black Pepper Powder
Spring Onion Greens
chopped
Green Bell Pepper (Capsicum)
chopped
Chaat Masala Powder
Cheese
grated
Red Bell Pepper (Capsicum)
chopped
Green Chillies
chopped
Sunflower Oil
Preheat oven to 200 degrees Celsius.
Heat 1/2 tablespoon of sunflower oil in a wok or kadai.
Add chopped red and green bell peppers, spring onion, and spinach to the wok.
Sauté the vegetables for 2 minutes and turn off the heat. Let them cool.
In a bowl, crack all 5 eggs.
Beat the eggs thoroughly.
Add chopped green chilies, black pepper powder, chaat masala, and salt to the beaten eggs.
Grease a muffin tray with the remaining sunflower oil.
Once the sautéed vegetables have cooled, mix them with the beaten eggs.
Spoon the egg and vegetable mixture into the greased muffin tray.
Sprinkle grated cheese on top of each muffin.
Place the muffin tray in the preheated oven for 15 to 18 minutes, or until the tops are firm to the touch.
Remove the egg muffins from the oven and let them cool slightly.
Serve the Egg Muffins with Vegetables hot, accompanied by toast and Masala Chai for breakfast.
Expert advice for the best results
Add other vegetables like mushrooms or zucchini.
Adjust the amount of green chilies to your spice preference.
Use different types of cheese for varied flavor.
Everything you need to know before you start
15 mins
Can be prepared the night before and baked in the morning.
Serve on a plate garnished with a sprig of parsley or a sprinkle of paprika.
Serve with toast and Masala Chai.
Serve with a side of fruit salad.
A classic Indian tea with spices.
A refreshing and healthy choice.
Discover the story behind this recipe
A modern twist on traditional egg dishes, adapted for convenience and portability.
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