Spinach Egg Muffin is a healthy, low calorie breakfast recipe prepared baking eggs and spinach. This also makes a perfect evening snack box for kids. It is loaded with goodness of fresh spinach and eggs. Easy to make and delicious to eat, this cupcake gets ready in no time. so next time when you are hungry, do give this lip smacking muffin a try!
Serve Spinach Egg Muffins for breakfast with Orange Juice or for tea time snacks with a cup of Adrak Chai.
If you like this recipe, you can also try other recipes such as
Cuisine: Continental
Course: World Breakfast
Diet: Eggetarian
Equipments Used: Glass Mixing Bowl, Medium Cupcake/ Muffin Pan
Cooks in 20 M
Total in 30 M
To bgein making the Spinach Egg Muffins recipe, preheat oven to 180°C. Grease the muffin tray with oil.
Heat a heavy bottomed pan adding oil, add chopped onion and saute until translucent. Add chopped tomato and cook until mushy.
Once the tomatoes are mushy, add washed spinach leaves and saute for a minute until it shrinks. Switch off the flame.
Take a mixing bowl, break eggs and add to the bowl. Now add salt, pepper powder, garlic and saute spinach mixture to the eggs in bowl. Whisk well until combined.
Ladle the egg mixture into greased muffin tray and bake for 15-20 minutes until the top becomes little firm.
Allow it to cool completely. Remove from the tray using spoon. Serve Spinach Egg Muffins for breakfast with Orange Juice or for tea time snacks with a cup of Adrak Chai.