Savory Moong Egg Muffins
Savory Moong Egg Muffins are a quick, protein-packed breakfast or snack you can make ahead and grab on busy mornings.
Ingredients
Main Ingredients
- 1 cup moong dal Soaked for 4-6 hours before blending
- 4 pieces eggs Used for binding
- 1/2 cup diced vegetables (bell peppers, onions, tomatoes) Choose vegetables based on preference
- 1/4 cup cheese Optional, can use dairy-free alternative
- 1/2 tsp salt Adjust to taste
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning For pizza-style muffins
- 1/2 tsp everything bagel seasoning For bagel & cream cheese style
- 1/2 tsp garam masala For Indian-spiced muffins
Instructions
Preparation
- Soak the moong dal in water for 4-6 hours, then drain and blend it with eggs until smooth.
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Mix in your chosen vegetables, cheese, and seasoning based on the style you want.
- Pour the mixture into the muffin tin, filling each cup about 3/4 full.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the muffins are set and slightly golden on top.
- Let cool slightly before removing from the tin.
Notes
Savory Moong Egg Muffins taste great warm or at room temperature. Serve with yogurt, chutney, salsa, or a smear of cream cheese for more flavor. Store muffins in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat in the oven or microwave until warm before serving.