Egg Muffins

Egg Muffins are low carb and easy to make ahead of time snack. Healthy and perfect breakfast dish or for evening snack / after school snack. Just crack the eggs and add lots of  your favorite sauteed   veggies along with some  cheese if you and your kids  like it. Add the mixture to muffins trays and bake, delicious and healthy dish is ready in just few minutes. These muffins can be made and refrigerated or freeze it  for later you. When you are ready to serve just heat  them up in  a  microwave for about a minute or two. 

This dish will be going to day 2 of BM 98 for week 3 under Kids Delight- School Closer Snacks or Bites.

Ingredients:


Eggs 5
Chopped Spinach 2 cups
Chopped bell pepper 1 cup ( any color )
Chopped mushrooms 1 cup
Chopped tomato ( de seeded )1/2 cup
Chopped yellow onion 1 cup
Garlic paste  / minced 1 spoon
Olive oil 2 spoons
Salt to taste
Black pepper powder 1/2 spoon


Preparation:


Preheat oven on 350 Degree F.
Heat a non stick pan and add olive oil.
Also add onions and minced garlic.
Saute for 3-4 minutes and add chopped bell pepper.
Cook for about 2 minutes  minutes and add chopped spinach, tomato and mushrooms.
Add black pepper powder and salt to taste.

Mix everything well and cook for another 2 minutes.
Switch off flame and let the mixture cool for 2-3 minutes.
In a separate bowl break all the eggs and beat them thoroughly.
Now add the cooked veggies to eggs and mix well.
Grease the muffin tray and pour the egg mixture in.
Make sure veggies are evenly distributed in all the muffin molds. 
Bake for 12-15 minutes.
Remove the tray and serve the muffins hot or at room temperature.

Check to see what my fellow bloggers are cooking for Blogging Marathon 98. 

This recipe also goes to Srivalli's  Kids Delight event hosted by Rafeeda for this month.