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Cheesy Veggie Egg Muffins By Chef Pankaj Bhadouria

Cheesy Veggie Egg Muffins

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

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.

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.

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.

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.

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

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

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

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

Demould the baked muffins and allow them to cool.

Demould the baked muffins and allow them to cool.

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.

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.

Cheesy Veggie Egg Muffins is a snack that can be made in under 30 minutes. Chef Pankaj adds veggies like mushroom, broccoli, spinach, bell peppers, and onions to make it healthy.

The baked golden-brown muffins garnished with carrot potato paste frosting make for a great-looking delicious snack. This healthy and filling snack is a perfect after-play snack for the kids.

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