Egg Veggie Muffins


egg veggie muffins

A simple mixture of eggs and fresh veggies baked to perfection in a muffin to create easy and portable breakfast muffins!



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45 Mins

10 Ingredients


1.5 tsp oil

2 egg whites

salt to taste

1 tsp ginger paste

2 whole eggs

½ cup carrots

½ cup french beans

½ cup tomato

½ cup onion

½ cup boiled spinach


In a pan add oil and let it heat up. Add the onion & fry until translucent.

Add the veggies except spinach add salt & fry for 5-8 minutes till soft.

Now add the spinach & cook for additional 2 minutes.

Now in a deep dish add the eggs, salt, and ginger paste & beat until smooth.

Add in the veggies & mix well.

In a cupcake tin, brush some oil; preheat the tin for 10 minutes.

Pour the mixture into the slots & bake at 350 degrees F for 15-30 minutes.

Your muffins are ready. Enjoy!

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