Introduction: Baked Egg Muffins (2 Variations)
How about some twist to our humble eggs? Here I have baked the eggs in two variations. One scrambled and the other with the yolk in the middle.
This one is perfect and you can really go as creative as you like with your ingredients.
You will have a healthy breakfast in no time. Kids and adults will love these Egg Muffins.
That’s the best kind of breakfast. Or snack. Or dinner.
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Step 1: Ingredients
Preparation Time - 10 Minutes
Baking Time - 20 minutes
Egg - 2
Tomato - 1
Capsicum - 1/2
Salt - As required
Pepper - 1 Tsp
Oregano - 1 Tsp
Step 2: Whole Egg Cups - 1
This is the first variation to the Egg muffins. Here I have placed the yolk without breaking at the center and baked the egg..
Separate the egg yolk and white carefully.
Step 3: Whole Egg Cups - 2
Now whisk the egg white. Add pepper, salt, Oregano and capsicum.
You can add onions too. Whisk well
Step 4: Whole Egg Cups - 3
Grease the muffin mold with oil. Add the egg white into the muffin tin.
Place the egg yolk without breaking the yolk.
Step 5: Whole Egg Cups - 4
Fill the baking dish with water for about 1 cm height. Bake at 180 degree Celsius for 20 minutes.
Step 6: Scrambled Egg Cups - 1
This is the second variation. Here I have whisked the egg white and yolk together.
Whisk the egg (both white and yolk). Add salt, pepper and capsicum.
Step 7: Scrambled Egg Cups - 2
Pour it in the greased muffin tray.
Fill the baking dish with water for about 1 cm height.
Bake at 180 degree Celsius for 20 minutes.
The egg muffins are ready.
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