Name: Egg Muffins recipe by Bethica Das at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: Potato, boiled & cubed 1; Frozen green peas 1/2 cup; Boiled and shredded chicken 1 cup; Green chili, chopped 1; Oil 2 tablespoon; Cumin seeds 1/2 teaspoon; Asafoetida a pinch; Salt to taste; Turmeric powder 1/4 teaspoon; Coriander-cumin powder 1 teaspoon; Red chili powder 1/2 teaspoon; Amchur powder 1/2 teaspoon; Eggs 4; Baking powder 1/4 teaspoon; Coriander leaves, chopped 1 tablespoon; Red chili flakes 1/2 teaspoon; Garam masala powder 1/2 teaspoon; Milk 1/4 cup; Grated cheese or as required 1/2 cup; Coriander leaves to garnish 1 teaspoon; Pinch of red chili flakes to garnish; Red chili sauce / tomato sauce / green chutney to serve

ABOUT Egg Muffins RECIPE

here are some yummy savoury Egg Muffins that are your perfect breakfast option. They are wholesome, healthy and a very quick recipe that can be made in a very short time. You can have them as an evening tea-time snack, along with some green chutney, ketchup or any homemade sauce. Make use of any leftover cooked veggies for this wonderful snack which can be packed for a great lunch box meal too.

Ingredients Serving: 6

Potato, boiled & cubed 1
Frozen green peas 1/2 cup
Boiled and shredded chicken 1 cup
Green chili, chopped 1
Oil 2 tablespoon
Cumin seeds 1/2 teaspoon
Asafoetida a pinch
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander-cumin powder 1 teaspoon
Red chili powder 1/2 teaspoon
Amchur powder 1/2 teaspoon
Eggs 4
Baking powder 1/4 teaspoon
Coriander leaves, chopped 1 tablespoon
Red chili flakes 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Milk 1/4 cup
Grated cheese or as required 1/2 cup
Coriander leaves to garnish 1 teaspoon
Pinch of red chili flakes to garnish
Red chili sauce / tomato sauce / green chutney to serve

Instructions

To prepare the curry - Heat oil in a pan and temper with cumin seeds and asafoetida. Saute for a few seconds.
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.
In a bowl, whisk together eggs, coriander leaves, salt to taste, baking powder, garam masala powder, red chili flakes and milk. Keep aside.
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.
Bake in a pre-heated microwave oven at 200 degrees C. for 15-18 minutes. Set aside to cool. Garnish with coriander leaves and red chili flakes. Serve with red chili sauce, green chutney or tomato ketchup.

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