Sunday, July 2, 2017

A Make-Ahead Breakfast Muffin

I'd heard of egg muffins before and I've had baked eggs. These seemed a good idea because I tend to be in a rush in the morning before work, and these reheat in 30 seconds, are satisfying to chew and are filling too.

I came across this recipe (hat tip to the author!), and immediately thought of ways to improve it to my tastes. I also made half a recipe because I wanted to make sure I would like them before I committed to using a dozen eggs.

So the base recipe is

  • 6 eggs
  • 6 ounces of your favorite breakfast meat
  • 2 ounces cheese 
  • 1/2 Cup of chopped onion
  • 3 teaspoons of water
I used 2 bun-sized sausages that had habaneros in them, and a sharp cheddar cheese. Instead of shredding the cheese as the original recipe said, I cut it into small chunks. This way we got a bigger taste of gooey cheese in some bites. To go with the habaneros, I put in a teaspoon of dried cilantro and 1/4 teaspoon of oregano. The herbs got lost, I'm afraid. I blame the habaneros.

Preheat the oven to 350 F. If you don't have an oven thermometer, get one. Apologies for repeating myself, but I can tell you from experience it makes a huge difference. My oven is 50 degrees F cooler than what it says on the readout.

Lightly scramble your ingredients together in a medium-sized bowl. Using a 1/3 Cup measuring cup, spoon your egg mixture into your muffin tin (grease it lightly unless you're using non-stick or silicone). Do what you can to make sure your mix-ins are evenly distributed without making too much of a mess.

You might be wondering why I added water to the recipe. The idea was to keep the eggs moist while baking and to make the texture lighter by also having steam help cook them. I think it worked pretty well.

Bake the muffins in the center of the oven for 20-25 minutes. You'll also be able to see the muffins start pulling away from the edges of the tin, and if you insert a knife it will come out clean or with only a little moisture on it..

Put the muffin tin on a cooling rack for about ten minutes. Remove your muffins and serve. We had them with yogurt as a dessert , but the damn raspberries I bought on Friday went a bit off, so the yogurt was plain. You could also serve these with a side of fruit, or if you're not in a rush, a potato of some kind.

I got some good feedback from Nexx, which is always nice, and I have some for quick breakfast this week before I get on a crosstown bus. I live in the Theatre District, sometimes referred to as Midtown West, and the ride to where I work, which is near the United Nations, is a tad annoying. A full stomach will definitely have me in a better mood.

I plan on trying some variations. Manchego, onions, bacon, and rosemary. Possibly bacon, potato, onions, and cheddar. Right now, I'm staying out of the kitchen because Nexx is threatening to make flan.


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