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 had been looking on the internet the other day. Trying to get fresh, stirring ideas, inspirational dishes that I’ve never tested before, to treat my family with. Searching for a long time unfortunately could not find lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and simple treat by chance. The dessert looked so delicious on its snapshot, that called for quick action.
It was not so difficult to imagine the way it is created, how it tastes and just how much my hubby is going to want it. Mind you, it is extremely easy to delight the man in terms of cakes. Anyway, I got into the page: Suncakemom and then used the precise instuctions that have been coupled with impressive pics of the operation. It just makes life faster and easier. I can suppose it is a bit of a inconvenience to take pics in the midst of baking in the kitchen as you ordinarily have sticky hands and so i really appreciate the hard work she devote for making this post and recipe conveniently implemented.
With that in mind I am empowered to present my own recipe in the same way. Many thanks the idea.
I had been tweaking the original mixture create it for the taste of my loved ones. I’ve got to say it had been an incredible outcome. They loved the flavour, the consistency and loved getting a treat such as this in the middle of a busy workweek. They basically requested lots more, more and more. Hence the next occasion I’m not going to commit the same miscalculation. I am likely to twin the quantity to make them happy.
Many Thanks to suncakemom for the scrumptious egg muffin recipe.
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.