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Breakfast Egg Muffins

Want to include more eggs in your diet?? Bored of anda bread or omelette or boiled egg.

Try this easy, peasy and super fast bakes breakfast egg muffins with the goodness of veggies and cheese.

It’s freezer friendly, can be made ahead of time. Takes the same amount of time as making an omelette if making fresh. Try it as a Sunday morning breakfast with some crispy garlic bread. Now that’s a tasty protein packed breakfast to start your day.

Directions to make Breakfast Egg Muffins-

Ingredients: 

5 eggs

1 red onion finely chopped

1 tomato finely chopped

4 tbsp capsicum chopped

4 tbsp carrot chopped or grated

Salt & Pepper as per taste

1/2 to garlic powder(optional)

2-3 tbsp chopped processed cheese

Method: 

Preheat your oven at 200°C for 15 mins.

Takeout your muffin tin. I had a mini size 12 cavity muffin tin that I used.

Brush it nicely with oil.

Now mix in the eggs and salt& pepper. Whisk to get an even egg mixture. Mix in the onion, tomato, capsicum and carrots.

And lastly the cheese.

Pour 2-3 tbsp in each cavity. Leave some space for eggs to expand.

Place in the middle rack of oven and cook for 10 mins.

Once done take it out of oven and let it rest for 2-3 mins.

Scoop out and enjoy with ketchup.

Can’t make it now. Pin it here for later ??

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