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Egg Muffins

Egg Muffins

Cooking Time

Preparation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 6

  • 1 potato, boiled & cubed

  • 1/2 cup frozen green peas

  • 1 cup boiled & shredded chicken

  • 1 green chili, chopped

  • 1 tbsp. oil

  • 1/2 tsp. cumin seeds

  • 1/4 tsp. asafoetida

  • 1/2 tsp. salt or to taste

  • 1/4 tsp. turmeric powder

  • 1 tsp. coriander-cumin powder

  • 1/2 tsp. red chili powder

  • 1/2 tsp. amchur powder

  • 4 eggs

  • 1/4 tsp. baking powder

  • 1 tbsp. coriander leaves, chopped

  • 1/2 tsp. red chili flakes

  • 1/2 tsp. garam masala powder

  • 1/4 cup milk

  • 1/2 cup grated cheese or as required

  • 1 tsp. coriander leaves to garnish

  • 1/4 tsp. red chili flakes to garnish

Directions

  • 01

    To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.

  • 02

    Add the potatoes, peas, chicken, salt, turmeric powder, red chili powder, coriander-cumin powder and amchur. Mix well and continue to fry on a medium flame for 2 minutes. Keep aside to cool.

  • 03

    In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.

  • 04

    Now spoon a greased muffin tray with a little of the potato curry, followed by some grated cheese, a little of the egg mix and lastly some more cheese.

  • 05

    Bake in a preheated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool. Garnish with coriander leaves and red chili flakes. Serve as a tea time snack.

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