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Monday, December 8, 2014
Egg muffin recipe
Egg muffin recipe for egg and protein lovers
Healthy breakfast for all your family. They are filling and so much healthier than your muffins, bagels, donuts, and whatever else you grab with your morning coffee.
Spring onion as required
Chopped tomatoes as required
Onion as required
Cheese as required
You can add chicken or other lean meats, spinach, ricotta cheese, bell peppers, and lots more as per your taste. If you don't like onion, swap with any other healthy ingredients.
Eggs 6 beaten with 2 tbsp milk, black pepper to taste
-Preheat oven at 200C
-Grease your muffin tin
-Add vegetables of your choice along with cheese (if you choose), pour beaten egg mixture on it.
-Place muffin pan on the center rack of a preheated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. The Egg Muffins can be reheated in the microwave.