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Prepare For egg muffin.
Provide egg.
Provide capsicum chopped.
You need carrot grated.
You need onion chopped.
Provide green chilli.
Prepare Salt and pepper.
Use mayonnaise.
Use For salad.
You need to prepare sprouts.
You need to prepare chopped onions.
Prepare capsicum.
Provide carrot grated.
You need chopped cucumber.
Prepare For peanut butter cookies.
Use peanut butter.
Provide honey.
Prepare ghee.
Provide wheat flour.
You need brown chana.

Scoop out a spoonful of dough and roll it into a ball. Place the cookie balls onto a nonstick baking sheet. For extra decoration and to make them cook more evenly, flatten the cookie balls by pressing a fork down on top of them, then press it down again. These make-ahead egg muffins are packed with cottage cheese and veggies for a portable, high-protein breakfast.

For egg muffin: Mix all the veggies with salt pepper and mayonnaise first then beat an egg with salt and pepper and keep. Now grease a silicon mould and pour half beaten egg in one mould and the other half in the other mould. Now spoon in the veggies mixture and bake for 15 mins in preheated oven at 180 degrees..
For salad : Pressure cook the sprouts and chanathen add salt to it and boil it for five mins with very little water. Now add chopped capsicum onions carrot and cucumber and salt and mix well. Lastly add lime juice and mix well, serve after 15 mins the lime juice will marinate all the ingredients and taste good..
For peanut butter first melt the peanut and honey for 15 seconds I a microwave safe bowl then add in the wheat flour and mix well. Now slowly incorporate the ghee into it and make a soft dough.Make balls and flatten it then with a fork make cross mark.Now preheat the oven for 10 mins on 180 degrees and bake the cookies for 15 to 20 mins. Once done let it cool then serve soft cookies are ready..

The beauty of breakfast egg muffins is just how versatile they are. This version packs in a classic combo of broccoli and cheddar, but that's just one of many different peanut-free. Full of peanut butter taste, vegan peanut butter cookies are easy to make and easier to eat! Stir in peanut butter and add dry ingredients. Drop from a teaspoon onto an ungreased cookie sheet.

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