Egg Muffins

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.

I came across this recipe on Lisa’s blog and decided to try making eggs her way. I made a few changes to the original recipe.

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.




Method:
Preheat the oven to 350 degrees F.

Grease a medium sized muffin tray with a little bit of butter.

Spoon a little cornmeal into each greased cup, just enough to cover the bottom.

In a large bowl beat the eggs well, add the milk and stir in the remaining ingredients. Mix well.

Pour the egg mixture into each muffin cup and fill each one almost to the top.

Bake at 350 degrees F for about 20-25 minutes (check after 20 minutes) or until the muffins begin to puff up and become slightly firm to the touch.

Serve hot and wash it down with this smoothie.