Egg Muffin Recipe
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 a little time, I was searching on the web last week. Trying to find new, fascinating thoughts, inspirational recipes that I have never tried before, to impress my loved ones with. Searching for a while but couldn’t find any interesting things. Right before I wanted to give up on it, I ran across this scrumptious and easy treat by luck over Suncakemom. It seemed so yummy on its snapshot, it required instant action.
It had been easy to imagine how it’s made, its taste and just how much my husband is going to like it. Actually, it is very easy to please the man when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyway, I went to the blog and simply followed the precise instuctions that had been accompanied by nice pictures of the task. It just makes life rather easy. I can imagine that it’s a slight effort to take photos down the middle of cooking in the kitchen as you may typically have sticky hands and so i genuinely appreciate the commitment she put in to build this blogpost and recipe conveniently followed.
With that in mind I am encouraged presenting my personal recipe similarly. Many thanks the thought.
I was tweaking the original recipe create it for the taste of my loved ones. I can tell you that it was an awesome success. They prized the flavor, the consistency and loved getting a delicacy like this during a hectic workweek. They quite simply requested lots more, many more. So next time I’m not going to make the same miscalculation. I’m going to double the amount to keep them happy.
All credit from egg muffin recipe goes to 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.