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 searching on the web the other day. Attempting to find fresh, fascinating thoughts, inspiring meals that I’ve never used before, to amaze my loved ones with. Searching for a while but could not discover too many interesting things. Right before I wanted to give up on it, I stumbled on this fabulous and simple treat simply by accident over Suncakemom. The dessert seemed so tempting
on its photo, it called for urgent actions.
It absolutely was easy to imagine the way it’s made, how it tastes and how much my husband might want it. Actually, it is very easy to impress him in terms of cakes. Anyway, I went to the blog and then used the step by step instuctions that had been accompanied by wonderful photos of the task. It really makes life much simpler. I could suppose it’s a bit of a effort to shoot photographs in the midst of cooking in the kitchen as you may most often have sticky hands and so i highly appreciate the commitment she placed in to make this blogpost and recipe easily followed.
That being said I’m encouraged to present my own, personal recipes in a similar way. Many thanks for the concept.
I was tweaking the initial formula create it for the taste of my family. I have to say it had been a terrific success. They prized the flavor, the overall look and loved having a delicacy such as this in the midst of a stressful week. They basically requested lots more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I’m gonna double the volume to get them happy.
More egg muffin recipe like this on 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.