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Egg Muffins with Oats and Vegetable Crust

Oct-19-2016
swetambari mahanta
30 minutes
Prep Time
40 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Non-veg
  • Medium
  • Kids Recipes
  • Fusion
  • Baking
  • Sauteeing
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Saffola masala Oats ( Classic masala) - 1 cup
  2. water 1.25 cup
  3. Capsicum(chopped) - 1/4 th cup
  4. Tomato(chopped) - 1/4 th cup
  5. Onion(chopped) - 1/4 th cup
  6. 1 egg white
  7. 3 Large eggs
  8. salt - as per taste
  9. pepper - 1/2 tsp

Instructions

  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 [email protected] 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.

Reviews (1)  

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Ayushi Prakash
Oct-20-2016
Ayushi Prakash   Oct-20-2016

very interesting dish!

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