When the whole Egg Muffin craze hit the internet, I thought it was so convenient and creative. I tried my hand at a few recipes I found for my egg loving husband. He loved the concept but wanted more flavor so that he could also enjoy them for dinner some nights. He has trained his taste buds over the years to require a lot of spice and flavor. If it isn’t packed with masala he won’t eat it.
I had been making this masala omelet for him since we got married, so I thought what if I merge the two and create a healthier version essentially of the masala omelet. So, the Masala Egg Muffins were born!
These are packed with flavor and spice, Perfect to make sandwiches with or to enjoy at your entree with a side salad or some garlic bread. I make these in giant batches and keep them in the fridge. Somehow no matter how many I make, they never last more than a couple days.
Masala Egg Muffins Recipe
Tender, spiced, baked eggs in a convenient package.
Ingredients
- 24 Eggs
- 1 tablespoon of oil
- cooking spray
- 2 cups of diced onion
- 2 cups of diced sweet peppers
- 6 chopped Thai chili peppers (based on spice level desired)
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- 2 teaspoons garlic powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric
- salt and black pepper to taste
Instructions
- In a skillet, heat oil on medium heat.
- Add onions, sweet peppers, and Thai chilis and cook until they are translucent.
- Add salt, pepper, turmeric, garlic powder, cumin powder, coriander powder, and garam masala.
- Toast and cook for about 15-30 seconds. You don't want the spices to burn.
- Let the mixture cool a bit.
- In a separate bowl, crack all your eggs.
- Add salt and pepper and whisk your eggs.
- Add your cooled onion/sweet pepper mix to the eggs and combine well using a whisk.
- Take a muffin tin and spray with cooking spray or line with muffin liners.
- Pour in the desired egg mixture into each cup on your muffin tray, filling them no more than 2/3rd of the way.
- Bake in a preheated oven at 400 degrees for 10-20 minutes based on the size of your muffin cups.
- They will puff up big, and turn a golden brown in the oven but deflate once you take them out and as they cool.
- Enjoy them warm or at room temperature.
- Pop extras in a zip lock bag and store in the fridge for up to a week.
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