Eggs are a yummy way to fill your tummy. You can have eggs in lots & lots of ways, I will write about one such easy ways today friends. Enjoy it this weekend with family & friends.
Today's recipe is Baked Egg Muffins its yummy, healthy, low calorie & a great snack:
Ingredients for 6-8 muffins:
Eggs: 4
Bell pepper: 1 (choose a color of your choice, I go for a green)
Tomato: 1 small
Monterey White Mushrooms: 4-6 pieces
Shredded Low fat Cheddar cheese: 1/2 cup
Oregano Seasoning
Basil seasoning
Salt to taste
Black pepper
Baking powder: 1/4 teaspoon
Olive oil to grease
Preparation:
1. The mushrooms whenever eaten should be only after blanching, so take the mushrooms & blanch it with hot water & a bit of salt added. It helps to reduce gastronomic effects.
2. Cut the tomato, bell pepper & the blanched mushroom into small pieces, & keep it aside.
3. In a clean bowl add the eggs & add the oregano, basil seasonings, salt & black pepper. After it is mixed well add the baking powder and beat well so that no lumps are formed.
4. Take the silicon baking sheet or tin with muffin moulds and grease it with olive oil, the muffin will have 3 layers when you eat. So at first we have to pour a little of the egg mix in all the moulds for the bottom layer.
5. Next we have to add the veggies for the middle layer. Save some tomato cubes for the top. Sprikle a layer of cheese over this.
6. Pour the rest of the egg mix on the top of this. Ensure that the moulds are not filled completely else while baking your mix will spill over.
7. Top all your muffins with tomato cubes.
8. Bake it for 15-20 mins on a preheated oven at 350 F or 180 C. Insert a knife to check whether it comes out clean. And we are done.
I swear to love this recipe for the breakfast or even a snack in the evening. It is simple & filling and the colorful combination of red yellow & green from the different ingredients makes it look great. Hope you like this recipe... do let me know how you like it. Tell me your variations too. Thanks!
Today's recipe is Baked Egg Muffins its yummy, healthy, low calorie & a great snack:
Ingredients for 6-8 muffins:
Eggs: 4
Bell pepper: 1 (choose a color of your choice, I go for a green)
Tomato: 1 small
Monterey White Mushrooms: 4-6 pieces
Shredded Low fat Cheddar cheese: 1/2 cup
Oregano Seasoning
Basil seasoning
Salt to taste
Black pepper
Baking powder: 1/4 teaspoon
Olive oil to grease
Preparation:
1. The mushrooms whenever eaten should be only after blanching, so take the mushrooms & blanch it with hot water & a bit of salt added. It helps to reduce gastronomic effects.
2. Cut the tomato, bell pepper & the blanched mushroom into small pieces, & keep it aside.
3. In a clean bowl add the eggs & add the oregano, basil seasonings, salt & black pepper. After it is mixed well add the baking powder and beat well so that no lumps are formed.
4. Take the silicon baking sheet or tin with muffin moulds and grease it with olive oil, the muffin will have 3 layers when you eat. So at first we have to pour a little of the egg mix in all the moulds for the bottom layer.
5. Next we have to add the veggies for the middle layer. Save some tomato cubes for the top. Sprikle a layer of cheese over this.
6. Pour the rest of the egg mix on the top of this. Ensure that the moulds are not filled completely else while baking your mix will spill over.
7. Top all your muffins with tomato cubes.
8. Bake it for 15-20 mins on a preheated oven at 350 F or 180 C. Insert a knife to check whether it comes out clean. And we are done.
I swear to love this recipe for the breakfast or even a snack in the evening. It is simple & filling and the colorful combination of red yellow & green from the different ingredients makes it look great. Hope you like this recipe... do let me know how you like it. Tell me your variations too. Thanks!
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