Egg Muffin

What’s the difference between egg muffins and egg omlette? No one knows until tried but once tried no one cares because there is no charge for awesomeness.

As I most recently have some time, I was surfing on the web the other day. Attempting to find new, exciting ideas, inspirational dishes that We have never tasted before, to astonish my loved ones with. Searching for quite some time unfortunately could not come across too many interesting stuff. Just before I thought to give up on it, I discovered this yummy and easy treat by chance. The dessert seemed so fabulous on its photos, that called for urgent actions.

It was not so difficult to imagine how it is made, how it tastes and how much my husband is going to want it. Mind you, it is extremely simple to please him when it comes to cakes. Anyways, I visited the page: Suncakemom and then used the comprehensive instuctions that have been coupled with wonderful pics of the process. It really makes life much simpler. I could imagine that it’s a slight hassle to take photographs in the middle of baking in the kitchen as you most often have gross hands and so i seriously appreciate the hard work she placed in for making this blogpost .

Having said that I am empowered to present my own, personal recipes similarly. Thanks for the thought.

I was tweaking the main formula to make it for the taste of my family. I can tell you it turned out an awesome outcome. They loved the flavor, the overall look and enjoyed getting a delicacy such as this in the middle of a stressful workweek. They quite simply wanted more, a lot more. Thus next time I am not going to commit the same miscalculation. I am going to multiply the volume to make them pleased.

The original egg muffin Recipe is provided by SunCakeMom

Preheat the oven to 350°F / 180°C.

Dice all the ingredients up, halve or quarter the cherry tomatoes.

Mix all the vegetables except the tomatoes, in a bowl. Add a bit of salt too.

Fill the muffin forms up to ¾.

Divide the cherry tomatoes among the muffin forms.

Beat the eggs and add some more salt.

Mix in the cream. It can be substituted with milk, water, or 2 more eggs. Obviously, it won’t taste the same but it will still be lovely.

Pour the eggs into the vegetable filled muffin cups.

Sprinkle grated cheese if desired.

Place them into a 350°F / 180°C preheated oven and bake until all the muffins set, for 25 – 35 minutes. Muffins on the side in the muffin tray tend to set quicker while the ones on the inside takes longer time. Cut one of the inner ones to see if it’s set properly.


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