Savory take on eggs are perfect for breakfast. Omelette muffin is rich in protein. Muffins are filling snacks too.
Whenever I think about muffins dessert muffins always comes to my mind. After moving to the US, we stayed in a Suite for the initial few weeks. We use to have breakfast in the hotel. One morning, the chef surprised us with a yummy dish for breakfast. As I was not familiar with dish prepared with eggs, I was surprised to see muffin without any flour. Those days I don’t eat eggs much, infact I started eating eggs few months before our trip to US. Have tasted French toast before, but this is savory version. Moreover it is one ingredient dish. Contains vegetables and cheese but egg flavours seems to dominate.
My husband seems to enjoy the dish a lot. After having some second thoughts I tasted a very tiny bite. Crunch from peppers and richness from cheese has given amazing flavor for the dish. Eggs made us feel ful that day. Chef talks well so I asked her recipe. She gave me an outline of the recipe. Told some bacon can also be added for extra taste. We don’t eat meat. I decided to give a try without any meat. If you are a eggetarian, this egg muffins will be super . It tastes great if consumed immediately, but you can also make it a day before and warm it for breakfast I have used color peppers and peas to make it colorful. You can play with you favorite vegetable. It just takes less than 10 minute to prepare. Check spinach Quiche for yet another filling egg based breakfast
Ingredients: Eggs - 3 Italian seasoning - 1/4 teaspoon (optional) Shredded Cheese - 2 tablespoon (I used grated cheddar and mozzarella) Bell pepper - 1/4 cup finely chopped Tomato - 1/4 cup finely chopped onion - 1/4 cup finely chopped Salt and Pepper - as needed Garam Masala - 1/4 teaspoon (optional) Oil / cooking spray - 1 teaspoon (I used cooking spray) Method:
Preheat oven to 350°F Beat eggs, add Italian seasoning, salt and pepper in medium bowl and mix until blended
Add tomato, bell pepper and onion; mix well. Spoon evenly into greased muffin cups, about 1/4 cup each. Add cheese and again spoon 1/4 cup each
Bake at 350°F until the muffins are set, about 20 to 22 minutes. Cool the muffins for 5 minutes. Remove them from the tray and serve
