Fluffly Egg Muffins a la Colby
He loves to help me put in the "fixins" - chopped salami or baloney, onions, cheese, peppers, mushrooms, etc.
You name it, it can go in these delicious little muffin eggs! And this is the greatest way to encourage young children to cook.
Here's how Colby and I make them:
Use one egg per person and beat with some whipping cream. I can't tell you how much cream as I never measure. Hopefully you've made omelets before and so have some idea of when it's enough milk or cream.
Once you've beat the eggs and cream, add salt and pepper to taste plus other herbs that you like (I use Fine Herbes) and pour the mixture into well greased muffin pans. I use the large size pans and spray canola oil.
|Adding Meat to the Egg Mixture|
Next start putting in the ingredients. Some ingredients, like asparagus, peppers or onions, will need to be sauteed for a few minutes in butter before you add them.
The beauty of making these muffin eggs is that you can make them to suit each person in your household. I make them when we have company staying over.
Last weekend we had 11 people sleeping over in our house and I had to have something I could throw in the oven and forget about while I made pumpkin pancakes, sausages, fried mushrooms and toast. These little muffin eggs were the perfect solution!
|Add Cheddar Cheese|
After topping with the grated cheese of your choice, bake these little gems in a 350' oven for about 12 to 15 minutes. Check them every so often after 12 minutes by inserting a knife into the center. If it comes out wet, they are not done.
Remove from the muffin pan immediately after taking them out of the oven. I use a large spoon to get them out. Serve immediately. They will be soft and fluffy on the inside and slightly crisp on top.