Egg, Cheese & Mac Muffins - Easy Breakfast Muffin Recipe



Few things tickles the mind like the smell of early morning baking, brewing coffee and the pleasant chants. It happen to have a pleasant Mother's day with my cutie yesterday. Happiness is having a daughter who is as sweet and reserves my mind completely for her. 

She assists me the whole time of baking these muffins for morning breakfast. Since all the ingredients I used here were her favourite, she enjoyed every minute through out the array of steps till baking to capture the best moments. And yes these cute little hands did the magic to the muffins. Its delicious, cheesy, melting morning bliss. The best Mother's Day Surprise.

Coming to the recipe for something deliciously different, try out these quick, easy and simple to make savoury egg, cheese and mac muffins. I swear you have nothing to worry about the consisitency, texture and baking mode to follow for this muffin. Simply go head and try your own and treat your loved ones with something special.




Egg, Cheese & Mac Muffins - Easy Breakfast Muffin Recipe

Preparation Time: 15 minutes  |  Cooking Time : 20 minutes
Yield : 6 Muffins


Ingredients:

  • Macaroni - 3/4 cup
  • Tricolor capsicum(red, green, yellow) - 1/2 cup, chopped
  • Eggs - 3
  • Milk- 3/4 cup
  • Pepper powder - 1/2 tsp
  • Grated cheese - 3/4th cup
  • Olive oil as per requirement
  • Salt to taste
  • Bread crumbs for topping


Method:


  1. Cook the pasta in the boiling water, add salt for about 8-10 minutes or until al dente. Drain the pasta and keep aside. 
  2. In a mixing bowl combine chopped capsicum, grated cheese, cooked pasta, olive oil and pepper powder. Toss well. (use salt only if needed again)
  3. Lightly oil  the muffin holes with olive oil or cooking spray. Divide the pasta mixture between the muffin holes.
  4. Beat the eggs and milk to smooth. Pour this to the muffin hole till reaching brim.
  5. Top it up with grated cheese and finally scatter with bread crumbs. 
  6. Bake  in a preheated oven, 180C(350F), for 15-20 minutes until golden(muffin won't raise much). 
  7. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to slightly cool.
  8. Serve warm. 

Note:

  • I used hollow tube shaped macaroni( type of dried pasta). You can used any pasta variety as you desire,but make sure you use small pasta to fit inside muffin pan. 
  • You can use as many veggies as you like. 
  • For variation, use basic pasta tomato sauce in place of eggs, it tastes equally delicious.(I recommend)
  • Don't be stingy while adding cheese, use generous amount especially for kids.




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