Masala egg muffins are a spicy, protein-packed twist on classic egg bites, loaded with Indian spices, veggies, and fresh herbs for a flavourful, grab-and-go breakfast or snack. They're also great to batch cook and freeze. You’ll need a muffin tray to make this recipe.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
egg 10
ground turmeric 1 tsp
ground coriander 1 tsp
garam masala ½ tsp
onion 2 (chopped)
mixed chillies 1 (chopped)
tomatoes 2 (chopped)
spring onions 4 (chopped)
bell pepper 1 (sliced)
fresh coriander 1 handful (chopped)
Method
Preheat the oven & prep the ingredients
Pre-heat the oven to 180°C.
Brush the muffin tray with some oil.
Whisk the eggs and add the turmeric, ground coriander and garam masala, season with salt and pepper.
Peel and finely chop the onions. Finely chop the fresh chillies, tomatoes and spring onions. Cut the bell pepper into thin strips. Chop the fresh coriander.
Assemble the muffins
Combine the onions, fresh chillies, tomatoes and spring onions. Divide the vegetable filling equally among the muffin tray moulds, squish the filling at the base of each mould.
Pour the egg mix over each muffin mould. Top each muffin with bell pepper strip and fresh coriander.
Bake the muffins for 20 minutes.
Plate Up
Plate up the Masala Egg Muffins and enjoy! These can be served hot or cold.
