eggy-muffins-5233.jpg

EGGY MUFFINS

5

by: Sunidhi Rawal






Baked eggs in shape of muffin!




ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

2 Eggs

2 slices Bread

1 Onion chopped

1 Capsicum Chopped

Boiled Peas

Boiled Chicken pieces/Paneer (optional)

Tomato Sauce/Pizza Sauce

Salt to taste

Black Pepper to taste

Melted Butter/Ghee

Nutrition Facts
EGGY MUFFINS

Servings Per Recipe: 6

Amount per Serving

Calories: 139

  • Total Fat: 4.8 g
  •     Saturated Fat: 2.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 59.7 mg
  • Sodium: 523.5 mg
  • Total Carbs: 18.5 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 4.6 g
  • Protein: 6.3 g
VIEW DETAILED NUTRITION

how is this calculated?

Download Nutrition Facts Widget Code

preparation

eggy-muffins-5233.jpg 1.  * Grease muffin tray and keep aside

2.  * Roll each slice of bread with rolling pin

3.  * Line the muffin tray with bread slice (one per each cup)

4.  * Apply butter on the bread and then apply tomato/Pizza sauce

5.  * Add chopped onions, chopped capsicum and boiled peas or chicken/Paneer

6.  * Break a egg into each bread cup, without breaking the yolk part

7.  * Sprinkle salt and black pepper

8.  * Garnish with capsicum Julines

9.  * Bake for 15 mins at 180 degrees or till the egg is done

10.  * If you want your yolk to be runny take it out a little early

11.  * Serve hot with ketchup!

Cooks' note:
If you want the egg runny bake it only for 10 minutes.

related recipes

comments

Sunidhi Rawal

5