Egg Muffins with Oats and Vegetable Crust | How to make Egg Muffins with Oats and Vegetable Crust

By swetambari mahanta  |  19th Oct 2016  |  
4 from 1 review Rate It!
  • Egg Muffins with Oats and Vegetable Crust, How to make Egg Muffins with Oats and Vegetable Crust
Egg Muffins with Oats and Vegetable Crustby swetambari mahanta
  • Prep Time

    30

    mins
  • Cook Time

    40

    mins
  • Serves

    4

    People

6

1





About Egg Muffins with Oats and Vegetable Crust Recipe

A savoury oats and vegetable crust with a gooey eggilicious flavour. This muffin is the star of any breakfast table. Quick ,easy and tasty too. Try it for a wholesome morning snack.

Egg Muffins with Oats and Vegetable Crust, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg Muffins with Oats and Vegetable Crust by swetambari mahanta will definitely help you in its preparation. The Egg Muffins with Oats and Vegetable Crust can be prepared within 30 minutes. The time taken for cooking Egg Muffins with Oats and Vegetable Crust is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Egg Muffins with Oats and Vegetable Crust step by step. The detailed explanation makes Egg Muffins with Oats and Vegetable Crust so simple and easy that even beginners can try it out. The recipe for Egg Muffins with Oats and Vegetable Crust can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg Muffins with Oats and Vegetable Crust from BetterButter.

Egg Muffins with Oats and Vegetable Crust

Ingredients to make Egg Muffins with Oats and Vegetable Crust

  • Saffola masala Oats ( Classic masala) - 1 cup
  • water 1.25 cup
  • capsicum(chopped) - 1/4 th cup
  • tomato(chopped) - 1/4 th cup
  • onion(chopped) - 1/4 th cup
  • 1 egg white
  • 3 Large eggs
  • salt - as per taste
  • pepper - 1/2 tsp

How to make Egg Muffins with Oats and Vegetable Crust

  1. In a saucepan take water, let it boil. Add the oats and cook till it thickens and is done. Let it cool.
  2. In a frying pan, heat oil and add chopped onions. Fry till slightly translucent. Add capsicum and finally the tomatoes. Cook till the veggies soften a bit. Add salt and let it cool.
  3. Now mix the prepared oats, vegetables and 1 egg white.Stir well.
  4. Grease 8 muffin moulds. Add about 3 tbsp of the mixture into each mould. With your fingers press up the sides of each mould to make a cup.
  5. Bake in a preheated oven for approx 30 mins@ 180 degrees till edges are brown, crispy and pull away from sides of cavity and bottom of each cup feels set.
  6. In a bowl, whisk the eggs, add salt and pepper. Divide b/w the oat cups filling about 3/4 th way up of each cup. Bake for another 10 - 12 mins till the eggs feel set.
  7. Let cool completely and run a sharp knife around the outsides of cup. Demould and enjoy with yoghurt and cream dip or sauce of your choice.

My Tip:

While filling the muffin moulds ,make sure the sides of the cups have some thickness and keep the bottom as thin as possible. I used saffola masala oats instead of plain oats to give the "desi tadka".

Reviews for Egg Muffins with Oats and Vegetable Crust (1)

Ayushi Prakash2 years ago

very interesting dish!
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