Breakfast Egg Muffins | Easy Breakfast Recipe with Egg
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Prep time: 
Cook time: 
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Serves: 6 servings
 
Ingredients
  • Eggs – 6
  • Garlic clove – 1, grated [Or ¼ tsp garlic paste]
  • Fresh spinach leaves – 8 to 10
  • Grated cheddar cheese – ⅓ cup
  • Milk – ¼ cup
  • Olive oil – 1 tsp
  • Salt and black pepper to taste
Instructions
  1. Pre-heat the oven at 180 degree C (350 F) for 10 minutes.
  2. Spray 6 muffin cups with non-stick spray or brush some oil.
  3. Heat 1 teaspoon of oil in a frying pan and add the grated ginger.
  4. Chop the spinach roughly and add it to the hot oil. Let them wilt for a minute. Take out from the pan and let them cool.
  5. In a large bowl, break the eggs. Add the milk and grated cheese. Mix well.
  6. One the spinach is cooled down, add it to the egg mixture; season well with salt and pepper and mix well. [It’s important to cool down the spinach before adding it to the egg; else the eggs will start to cook.]
  7. Pour the egg mixture into the muffin cups by dividing them equally into each.
  8. Bake the egg muffins for 25 to 30 minutes or until the eggs are cooked through. To check if the muffins are cooked properly or not, check the center of the muffin; it should look firm. If it feels wet and gooey, it would need a little more time.
  9. One done, let them cool in the muffin pan for 15 minutes. Then run a knife around the edges of the muffins and take them out.
  10. Serve immediately with mayo or salsa.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2015/03/breakfast-egg-muffins/