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 recently have some time, I was browsing on the web yesterday. Looking to find fresh, fascinating thoughts, inspiring dishes that I have never tested before, to surprise my loved ones with. Hunting for a while but couldn’t discover any interesting things. Just before I thought to give up on it, I discovered this delicious and simple treat simply by chance. It looked so mouth-watering on its photos, that called for rapid actions.
It had been easy to imagine the way it is made, its taste and just how much my hubby will love it. Mind you, it is rather simple to please the man in terms of desserts. Yes, I am a lucky one. Or possibly he is.Anyways, I went to the website: Suncakemom and then used the step-by-step instuctions that have been accompanied by nice snap shots of the procedure. It really makes life faster and easier. I could suppose it is a bit of a inconvenience to shoot snap shots down the middle of baking in the kitchen as you may most often have sticky hands and so i really appreciate the time and energy she devote for making this post and recipe easily followed.
With that in mind I’m inspired presenting my own recipe in a similar way. Appreciate your the idea.
I was fine tuning the original recipe to make it for the taste of my loved ones. Need to say it was an incredible success. They prized the taste, the consistency and enjoyed getting a treat such as this during a stressful workweek. They ultimately wanted more, more and more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the amount to get them delighted.
egg muffin was first baked by 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.
Enjoy!