Egg muffins

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IngredientsEgg Muffin

  •  Green onion as required, diced
  •  Tomatoes as required, chopped
  •  Onion as required, diced
  •  Cheese as required, grated
  •  Green chilies, chopped
  •  Fresh coriander, chopped
  • You can add bacon, breakfast sausage, ham, chicken or other lean meats, spinach, ricotta cheese, bell peppers, mushrooms and lots more as per your taste.
  • 6 Eggs beaten with 2 tbsp. milk, black pepper to taste

Directions

  1. Preheat oven at 375⁰
  2. Grease your muffin tin
  3.  Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
  4. Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
  5. Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.
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