I made these egg muffins a couple of days back on a weekend when I was looking to make something that was a little different from our usual breakfast fare. I also wanted something that would be simple to prepare, quick and filling.Ingredients:
5 large eggs
½ cup milk (I used 2%)
½ cup scallions, chopped (both green and white parts)
½ cup finely chopped red bell pepper
3-4 green chillies, chopped finely
1 cup shredded cheese (I used sharp cheddar)
A handful of fresh parsley, finely chopped
Salt and pepper
Butter to grease the muffin tray
3 tsp cornmeal to coat the insides of the muffin tray
This recipe yields 8 medium sized egg muffins.
Preheat the oven to 350 degrees F.
Serve hot and wash it down with this smoothie.