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Monday, 9 January 2012

Savory Egg Muffins

Eggs- 4 nos
Milk- 1/4 cup
Onion large minced- 1 no
Tomato large finely chopped- 1 no
Capsicum/ Bell pepper medium chopped- 1 no
Green chilli finely chopped- 2 nos
Coriander leaves or Parsley chopped- few tbsp
Salt and Pepper to taste

Savory Egg Muffins
In large bowl whisk milk and eggs together until frothy. Add minced onion, chopped tomatoes, chopped capsicum, chopped green chilli, chopped coriander leaves, pepper and salt to the beaten eggs and milk mixture. Mix well.
Pre- heat oven to 300 degree F.
Lightly grease the muffin pan and pour the prepared egg mixture upto 3/4th of each muffin cup.
Place the muffin pan in the center rack of the oven. Bake for 10 to 15 mins or until the savory egg muffins are well cooked and done.
Serve Hot Savory Egg Muffin with hot toast or sandwich between Croissants and English Muffins.

Egg Muffins


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