Easy Egg Muffin | Vegetable Omelette Muffin Recipe

Preheat your oven to 350°F (175°C) and grease a muffin tin with a light brushing of oil to prevent sticking.

Prepare the Ingredients:
In a bowl, beat the 2 large eggs and season with black pepper. Set the egg mixture aside.

Prepare the Vegetables:
In a small pan, heat a bit of oil and sauté the chopped onion, green chili, and carrot for about 3-4 minutes, until softened. Remove from heat and allow it to cool slightly.

Assemble the Muffins:
Spoon the sautéed vegetables into the muffin tin, dividing them evenly between the muffin cups. Add a tablespoon of sweetcorn (if using) and sprinkle with chopped coriander leaves.

Add Cheese:
Sprinkle a little mozzarella cheese on top of the veggies in each muffin cup for that extra cheesy goodness.

Add the Egg Mixture:
Pour the beaten eggs evenly over the vegetable and cheese mixture in the muffin cups, filling each cup about 3/4 full.

Bake the Muffins:
Bake in the preheated oven for 12-15 minutes, or until the egg muffins are set and golden on top. You can check by inserting a toothpick—if it comes out clean, the muffins are done!

Serve and Enjoy:
Allow the muffins to cool for a couple of minutes before removing them from the muffin tin. Serve warm and enjoy your easy, healthy breakfast!

Serving and Storage Tips: