Khagina Muffins
These Khagina Muffins are the perfect grab and go breakfast! Meal prep friendly and flavored with the herbs and spices true to South Asia!
Servings: 4
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.