Name: Egg Muffins with Oats and Vegetable Crust recipe by swetambari mahanta at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

In a saucepan take water, let it boil. Add the oats and cook till it thickens and is done. Let it cool.
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.
Now mix the prepared oats, vegetables and 1 egg white.Stir well.
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.
Bake in a preheated oven for approx 30 [email protected] 180 degrees till edges are brown, crispy and pull away from sides of cavity and bottom of each cup feels set.
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.
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.

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