Egg Muffins (Baked Veggie Omelette Cups)
ایگ مفنز (سبزیوں والے بیکڈ آملیٹ کپ)
Egg muffins are a desi omelette baked in a muffin tin: eggs whisked with finely chopped vegetables, a little cheese and mild spices, baked until puffed and golden. Make a batch on Sunday and you have a protein-rich breakfast ready for every school morning; reheat for 20 seconds or eat them cold. They're also neat and mess-free in a lunch box, and a good way to get vegetables into children who won't eat them on a plate.
- ⏱ Total: 35 min
- Prep: 15 min
- Cook: 20 min
- Easy
- Serves 6
Method
Tap a step when it is done.
Heat the oven to 180°C. Grease a 12-hole muffin tin well with oil, or line with paper cases.
Whisk the eggs, milk, salt and pepper in a large jug or bowl until smooth.
Divide the capsicum, onion, tomato, spinach, corn, chicken and coriander between the muffin holes, then pour in the egg mixture until each is three-quarters full. Top with the cheese.
Bake for 18–20 minutes until puffed, golden and set in the centre (a toothpick should come out clean). Cool for 5 minutes, then run a knife around each and lift out.
Serve warm with toast or paratha, or cool completely and store in a box in the fridge for up to 3 days.
Kitchen notes
No oven? Cook the mixture as small round omelettes on a covered tawa over low heat, or in an appe/paniyaram pan.
Squeeze or seed watery vegetables like tomato so the muffins don't turn soggy.
Add a pinch of chili powder and chopped green chili for adults; leave them out for small children.
Breakfast made ahead
School mornings are rushed, and that’s when children are most likely to leave home without a proper breakfast. Egg muffins solve this: a batch made on the weekend gives you two each for three mornings, and they need nothing more than a quick warm-up. Eggs give protein that keeps children full until break time.
A home for vegetables
Children who push vegetables to the side of the plate often eat them happily inside egg muffins. Chop everything very finely so no big pieces stand out. Capsicum, onion, sweet corn, spinach and tomato all work; grated carrot or courgette (tori) can go in too. A little cheese on top makes them golden and appealing.
Getting them right
Grease the tin generously, don’t overfill the holes (the eggs puff up in the oven), and bake just until set. Over-baked eggs turn rubbery. They will sink slightly as they cool; that’s normal.
In the lunch box
Two egg muffins with a slice of bread or a small paratha and some fruit make a balanced lunch. Pack them cold with an ice pack in hot weather. For more ideas, see our school lunch box collection and kids’ breakfast collection, or try banana pancakes.
Questions people ask
Why did my egg muffins stick?
The tin wasn't greased enough. Grease every hole generously or use paper or silicone cases.
Can I freeze them?
Yes, for up to a month. Reheat from frozen in the microwave for about 1 minute, or in the oven at 180°C for 10 minutes.
Nutrition (estimate, per serving)
- Calories
- 190
- Protein
- 14 g
- Fat
- 13 g
- Carbs
- 4 g
