Indian · Breakfast
Baked Paneer Masala Egg Muffins
Egg muffins with paneer, garam masala, and coriander, batch-baked for an Indian high-protein breakfast.
$
15 minsPrep
22 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
385Calories
22gProtein
26gFat
15gCarbs
4gSugar
3gFiber
480mgSodium
380mgChol
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Instructions
1
Prep
Dice paneer, onion, tomato, and green chilli finely. Chop coriander. Whisk eggs with milk, flaxseed, chia seeds, and salt until smooth. Grease 4 holes of a muffin tin with olive oil.
2
Bloom
Heat ghee in a small pan over medium heat. Add onion, cook 2 minutes until softened. Add green chilli, garam masala, turmeric, and cumin; cook 30 seconds until fragrant.
3
Saute
Add diced tomato to the pan, cook 1 to 2 minutes until starting to break down. Remove from heat and cool completely before folding into the egg mixture.
4
Build
Fold cooled masala mixture, diced paneer, and half the coriander into the egg mixture. Divide evenly between 4 greased muffin holes, filling each three-quarters full.
5
Bake
Place in preheated 180°C oven for 18 to 20 minutes until tops are set, golden, and a skewer inserted comes out clean. Cool in tin 5 minutes, then turn out onto a rack to cool fully.
6
Plate
Cool muffins completely, portion into 1 airtight container with 4 muffins, refrigerate up to 4 days. Reheat 2 muffins in microwave 30 to 45 seconds or oven at 160°C for 5 minutes, scatter remaining coriander on top, serve with cucumber raita or lemon.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 large eggs
- 60ml (1/4 cup) whole milk
- 88g (3.1 oz) paneer cheese
- 1 small yellow onion
- 1 medium tomato
- 1 green chilli
- 10g (0.4 oz) ground flaxseed
- 6g (0.2 oz) chia seeds
- 1.5 tbsp fresh coriander leaves
- 0.75 tsp garam masala
- 0.25 tsp ground turmeric
- 0.25 tsp ground cumin
- 0.25 tsp fine sea salt
- 1 tsp ghee or vegetable oil
- 1 tsp extra-virgin olive oil