Recipe: Masala Egg Muffins
By Soni Satpathy-Singh
What if I told you you’re 30 minutes away from a masala-packed delicious brunch that you don’t have to coddle and watch? Check it out: 5 minutes prep time, 25 minutes cooking time, and appetizing to adults and children alike. Take a bow, masala egg muffins!
The only kitchen tools required is a standard 12-cup muffin pan, a measuring cup, a couple of bowls, and a whisk. I recommend using a measuring cup to make sure not to overfill muffin wells with too much egg mixture. Once filled, stick in it in the oven and viola! No babysitting the eggs, as you’d have to do with an omelet. Just remember to set your kitchen timer!
The ease and cooking of this dish is my go-to for feeding a brunch crowd. Though the recipe shared yields 12 egg muffins, you can easily multiply this and feed a crowd. Essentially, 6 jumbo eggs yield one dozen muffins, so 12 jumbo eggs will yield two dozen muffins, and so on. I typically allocate 3 to 4 muffins per adult guest. An assortment of chutneys work as perfect accompaniments.
Not only is the yield easily multipliable but, you can add or swap out a number of ingredients and still come out with delicious muffins. Grated mozzarella pairs nicely with the punchy masalas for a cheesy version of this recipe. Leftover saag, paneer, or mushrooms can be a great way to creatively utilize leftovers as well.
You can also make these ahead of time and heat up for a quick and healthy breakfast option. To freeze, you’ll want to completely cool baked egg muffins. Once cooled, transfer the muffins to a large plastic freezer bag and freeze. These will keep in the freezer up to a month. Muffins will keep at least a week in the refrigerator.
To reheat frozen muffins, place them in a greased muffin pan, cover loosely with foil, and reheat in a preheated 350° oven until heated through. Or even easier, microwave each muffin on high 30-60 seconds or until heated through.
This is what you’ll need to make one dozen (12) muffins:
- 1 small tomato, diced
- 1 small white onion, diced
- approximately 2 tablespoons chopped cilantro
- ½ tablespoon minced garlic (about 4 medium garlic pods)
- ½ tablespoon grated ginger (small 2 x 2 piece ginger)
- splash extra virgin olive oil
- 6 jumbo eggs
- 1 tablespoon sour cream
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- freshly ground pepper
- Cooking spray
- Preheat oven to 350 F degrees. Prepare two mixing bowls. In one bowl, combine tomato, onion, cilantro, garlic, and ginger. Splash with olive oil and mix to combine.
2. In a separate bowl, whisk together eggs, sour cream, cumin powder, salt, coriander powder, garam masala, and freshly ground pepper.
3. Spray muffin tin with cooking spray. Distribute equal amounts tomato mixture in each muffin well. Pour about 1/8 cup egg mixture over tomatoes in each well.
4. Bake for 25 minutes or until a wooden pick inserted in the center of a muffin comes out clean. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin. Transfer to serving dish.
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