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Cheesy Veggie Egg Muffins By Chef Pankaj Bhadouria

Pankaj Bhadouria
Cheesy Veggie Egg Muffins is a delicious snack. Chef Pankaj Bhadouria shares the recipe for this quick to make snack.

Serves

1-2 Min

Cooking Time

20-25 Min

Meal Type

snacks

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Cheesy Veggie Egg Muffins

    • 1 tbsp olive oil

    • 1/4 cup chopped mushroom

    • 1/4 cup chopped spinach

    • 1/4 cup chopped broccoli

    • 1/4 cup chopped yellow bell pepper

    • 1/4 cup chopped red bell pepper

    • 1/4 cup chopped onion

    • 3 eggs

    • 2 tbsp milk

    • 1/2 tsp chilli flakes

    • salt to taste

    • 1/4 cup grated cheese

    • carrot & potato mash

    • mint leaves

PREPARATION

  1. 1

    Heat olive oil in a pan, add mushroom, spinach, broccoli, yellow bell pepper, red bell pepper, onion and saute them on high flame for around 3-4 minutes. Once the veggies are cooked, turn off the flame and keep aside.

  2. 2

    In a bowl, break three eggs and beat them well using a whisk. Now add milk and beat it again. Add chilli flakes, salt and mix everything well.

  3. 3

    Now fold the veggies into the egg mixture. Add in grated cheese and mix thoroughly.

  4. 4

    Portion the batter into silicon muffin moulds and bake them in a preheated oven at 180'c for 20-25 minutes.

  5. 5

    Demould the baked muffins and allow them to cool.

  6. 6

    Once cooled, pipe out the carrot and potato mash over the muffins with the help of a piping bag, garnish them with mint leaves and serve.

STEP BY STEP