Egg Roti Cups Recipe – Veggie & Cheese Breakfast Ideas

Last Updated on 2 months by Neha Deshmukh

Egg Roti Cups Recipe – Veggie & Cheese Breakfast Ideas

Hey everyone! If you’re anything like me, mornings can be… chaotic. Between getting ready and making sure everyone else is too, breakfast often gets the short end of the stick. But I’ve found a solution that’s quick, easy, and seriously delicious: Egg Roti Cups! They’re a fantastic way to use up leftover rotis and sneak in some veggies – even the picky eaters won’t notice! I first made these when I had a couple of rotis going spare and needed a speedy breakfast for my little one, and they’ve been a hit ever since.

Why You’ll Love This Recipe

These Egg Roti Cups are a total game-changer. They’re perfect for busy weeknights or lazy weekend brunches. Plus, they’re incredibly versatile – you can customize the filling with whatever veggies you have on hand. They’re also a brilliant way to reduce food waste, turning those leftover rotis into something truly special. And let’s be honest, who doesn’t love a breakfast that’s both tasty and convenient?

Ingredients

Here’s what you’ll need to whip up a batch of these delightful cups:

• 1 tablespoon oil
• 100 grams onions, chopped
• 120 grams tri-colored bell peppers, chopped
• 2 green chillies, chopped
• 2 tablespoons grated cheese
• To taste salt
• To taste chilli flakes
• 1 teaspoon Kashmiri red chilli powder
• 2 tablespoons coriander leaves or parsley
• 1/3 cup cheddar cheese, grated
• 2 leftover rotis or tortillas
• 2 tablespoons tomato ketchup
• 6 eggs

Ingredient Notes

Let’s talk ingredients for a sec! A few little things make all the difference:

• Kashmiri Red Chilli Powder: This is my secret weapon for a beautiful colour and a mild, fruity heat. It adds a gorgeous vibrancy to the filling without being overpowering. If you can’t find it, paprika is a decent substitute, but it won’t have the same depth of flavour.
• Leftover Rotis/Tortillas: Seriously, don’t throw those rotis away! They work perfectly in this recipe. Tortillas are a great alternative if you don’t have rotis.
• Tri-Colored Bell Peppers: I love using a mix of red, yellow, and orange bell peppers. It just makes the filling look so much more appealing, doesn’t it? But feel free to use whatever colour you have!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 180°C (350°F). While that’s heating up, let’s get started on the filling.
2. Heat the oil in a pan over medium heat. Add the chopped onions and sauté until they become translucent, about 2 minutes.
3. Now, toss in the chopped bell peppers and green chillies. Cook for another 2-3 minutes, until they’re slightly softened.
4. Time to season! Add salt, Kashmiri red chilli powder, and chilli flakes. Give it a good mix and cook for another 2 minutes. Then, remove the pan from the heat.
5. Stir in the grated cheese, coriander leaves, and parsley. Give it a final mix and set the veggie filling aside.
6. Grab your rotis (or tortillas) and use a bowl or cookie cutter to cut out small circles. Lightly grease both sides of each circle.
7. Gently press the roti circles into a greased muffin tin to form little cups.
8. Spread about ½ tsp of tomato ketchup in the bottom of each cup. Then, add a spoonful of the veggie filling, and crack an egg on top.
9. Sprinkle a generous amount of grated cheddar cheese over everything.
10. Pop the muffin tin into the preheated oven and bake for 20-25 minutes, or until the egg whites are set and the edges are crispy and golden.
11. Let them cool slightly before removing them from the tin. Serve warm and enjoy!

Expert Tips

• Don’t overfill the cups: You want to leave a little space for the egg to puff up.
• Grease the muffin tin well: This will prevent the roti cups from sticking.
• Keep an eye on the baking time: Ovens vary, so check the cups after 20 minutes to make sure they’re not burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a plant-based egg substitute and vegan cheese for a completely vegan version. My friend, Priya, swears by this!
• Gluten-Free Adaptation: Simply use gluten-free tortillas instead of rotis.
• Spice Level: Adjust the amount of green chillies and chilli flakes to suit your taste. My family prefers a milder flavour, so I usually go easy on the chillies.
• Festival Adaptation: These are fantastic for a quick and easy breakfast option during festivals like Janmashtami or Ganesh Chaturthi – especially when you’re already busy with preparations!

Serving Suggestions

These Egg Roti Cups are delicious on their own, but you can also serve them with a side of fresh fruit or a dollop of yogurt. A sprinkle of chaat masala adds a lovely tangy kick too!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.

FAQs

1. Can I make these Egg Roti Cups ahead of time?

You can definitely prep the filling ahead of time! Just store it in the fridge and assemble the cups when you’re ready to bake.

2. What is Kashmiri Red Chilli Powder and can I substitute it?

Kashmiri Red Chilli Powder is known for its vibrant colour and mild heat. If you can’t find it, paprika is a decent substitute, but it won’t have the same flavour.

3. Can I use different vegetables in the filling?

Absolutely! Feel free to add any veggies you like – spinach, mushrooms, carrots, peas… the possibilities are endless!

4. What’s the best way to prevent the roti from becoming soggy?

Greasing the roti lightly and not overfilling the cups will help prevent sogginess.

5. Can these be frozen after baking?

While they’re best enjoyed fresh, you can freeze them after baking. Just let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag. Reheat in the oven for best results.