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.
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 simply adjusted my original Khagina recipe to be compatible to a muffin pan. Now you can enjoy weekend food on a busy week day!
What you’ll need to make them
Onion
Tomatoes
Green chili
Cilantro
Spices
Eggs
How to make Khagina Bites
- Preheat the oven to 350 degrees Fahrenheit/177 degrees Celcius.
- Chop the veggies real fine. 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 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!
- If you do saute the veggies, let them cool a little before moving onto the next step.
- Beat the eggs and add the spices.
- Add the veggies and mix to combine.
- In a mini silicone muffin pan, pour the mixture 3/4 full.
- Bake for 20-25 minutes. Oven temperatures vary so check at 20 minutes. A toothpick should come out clean when inserted.
- Take out of muffin liner and cool on a cooling rack before storing and refrigerating.
- Enjoy for up to 4 days.
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
- 1 mini silicone muffin pan You can use a regular sized pan as well but the amount of muffins will decrease. Please adjust the cook time accordingly.
Ingredients
- 1/2 medium onion chopped fine
- 1 small tomato chopped
- 1/2 green chili chopped
- 1/4 cup cilantro chopped
- 1 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon salt
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.
Adding raw veggies
- Next, add the chopped onion, tomato and green chili. Leaving the cilantro out to add as garnish.Mix to combine.
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 20-25 minutes, checking to see if they are done in 20 minutes.
- Enjoy fresh out of the oven or cool completely on a rack before storing them in an airtight container in the fridge.
- These stay good for up to 4 days.
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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