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This recipe is easy to prepare in short period of time. It can be customized according to your favorite ingredients. My kid and husband loves this and I make them every week.

This muffin can be given to kids for breakfast or can be sent in a snack box for school.

I have used mushrooms and capsicum. It can be replaced with spinach, tomatoes, broccoli, cooked chicken (cut into cubes), etc… according to what your kid likes. However, there is no need to saute spinach and tomatoes.

Ingredients:

Servings: 6

1. Eggs – 4 large or 5 medium
2. Mushroom finely chopped – 3/4 cup
3. Capsicum finely chopped – 3/4 cup
4. Whole milk – 3 tablespoons
5. Grated cheddar cheese (or any cheese) – 1/2 cup
6. Salt – As required
7. Black pepper – As required
8. Oil – 2 teaspoons

Method:

1. Heat oil in a pan and saute the mushrooms for 3 minutes on medium flame, followed by capsicum.

2. Turn off the stove when both the vegetables are cooked half way through.

3. Prepare the egg mixture: In a bowl, add 4 large or 5 medium sized eggs along with 3 tablespoons whole milk, salt and pepper as required. Whisk them until all ingredients are well combined.

4. Take a muffin pan and grease it with vegetable oil or butter and then place the sauteed vegetables in each muffin cup up to 1/4 of its height.

5. Then pour the egg mixture up to 3/4 of the muffin cup.

6. Then add the grated cheese on top of it and keep it ready. Preheat the oven to 350 degrees Fahrenheit and bake the egg muffins for 20 minutes.

7. Remove the muffin pan out of the oven and let it rest for 10 minutes before serving.