The Birth of Ollie's Yummy in Your Tummy

 Ollie's Yummy in Your Tummy came to be out of two separate events in my life. My youngest son loved to cook with me. At an early age he declared he wanted to open a restaurant when he was older, called "Tyler's Yummy in Your Tummy" He never did open that restaurant but I loved the name and decided to use it for my Blog on Cooking and Recipes.



 "Ollie" replaced the name "Tyler" in the title simply because that same son suggested the nickname Ollie when my first grandchild was born. My middle name is Olive after my Grandmother, and I became Grandma Ollie to my grandchildren. And thus Ollie's Yummy in Your Tummy was born!



 This blog will be a collection of recipes - family, my own, and any others I can find in my collection. I've been cooking for almost 50 years - having started as a pre-teen. In Ollie's Yummy in Your Tummy I'll share my favourite recipes, tips and techniques with you.

Wednesday, July 18, 2012

Fluffly Egg Muffins a la Colby

My 6 year old grandson and I started cooking breakfast eggs in muffin pans. It was just a whim one day when he asked if he could help me make breakfast. So we "invented" this recipe.

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
Only fill the pans about 1/3 full. They will puff up when cooked and the ingredients you add will also raise the level of 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
I like to put in the following ingredients: finely chopped green onions, chopped mushrooms, chopped asparagus, diced red peppers, feta cheese and topped with cheddar cheese. I put diced salami and baloney in the rest.

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.