These khagina bites are the perfect grab-and-go breakfast! They are meal prep-friendly and flavored with the herbs and spices true to South Asian cuisine.
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What are Khagina Muffins?
Simply put, Khagina is spicy scrambled eggs with vegetables. Popular in South Asia, it is mainly a weekend brunch food. Because I like to make desi food quick, healthy, and convenient, I adjusted my original Khagina recipe to be compatible with a muffin pan. Now you can enjoy weekend food on a busy weekday!
How to make Khagina Bites
Preheat the oven to 350 degrees Fahrenheit/177 degrees Celsius.
Prepare the veggies. I would have used a vegetable chopper, but I like the veggies chopped super fine due to the size of the muffins. They are mini, kind of like the Starbucks egg bites, so I feel like the vegetables should be small too.
You can saute the veggies at this point, but I didn’t really find it to be too different in taste, except for the pronounced heat from the green chili. In a regular khagina, I opt to saute the veggies before adding the eggs, but for some reason, in the muffins, it was not a deal breaker for me!
Make the egg mixture. Beat the eggs and add the spices. Add the veggies and mix to combine. Pour the mixture into a muffin pan.
Bake. Oven temperatures vary, so check at 20 minutes. A toothpick should come out clean when inserted. Take out of the muffin liner and cool on a cooling rack before storing and refrigerating.
How to store these spicy mini muffins
Cool the khagina muffins completely before storing them in an airtight container in the fridge for up to 4 days.
Reheat in the microwave for about 30 seconds. I usually eat 3 per meal, and 30 seconds is sufficient to warm three mini muffins.
More Spicy Breakfast Recipes to Try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. If you are on social media, share your pics with me on Instagram by tagging me @eatdrinkpure so I can see and repost it on my stories!
Khagina Muffins
Equipment
Ingredients
- 1/2 medium onion chopped fine
- 1/2 small tomato chopped. I use Roma tomato
- 1/2 green chili chopped
- 2 tablespoons chopped cilantro
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
- 5 large eggs
Instructions
- Preheat the oven to 350 degrees Fahrenheit/177 degrees Celcius.
- Chop the onions, tomato, green chili and cilantro and set aside.
- Whisk the eggs and add the red chili powder, turmeric powder and salt and mix to combine.
If adding raw veggies:
- Next, add the chopped onion, tomato, green chili and cilantro and stir to combine.
If adding sautéd veggies:
- Heat a frying pan or skillet on medium high heat and add the oil. Once the oil shimmers, add the onions. Sauté the onions till translucent, about a minute.
- Add the rest of the vegetables and sauté some more till the tomatoes have softened. Take out of pan and set aside to cool about 3 -5 minutes and then add to the whisked eggs. Cooling the veggies will prevent the eggs from cooking from the heat of the veggies prematurely.
- Pop into the oven and bake for 15 minutes. They will be puffed when you take them out of the oven but will sink as they cool.
- Enjoy fresh out of the oven or cool completely on a rack before storing them in an airtight container in the fridge.
Video
Notes
- You can use any green pepper but I generally use Serrano because it is just the right heat for my family. You can use jalapeno or Thai chili as well.
- The measurements are for a mini muffin pan but if you don’t have one, you can use a regular pan which will give you around 6 muffins.
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