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 some time, I had been searching on the internet last week. Trying to find new, interesting ideas, inspiring dishes that I have never tested before, to delight my loved ones with. Looking for a while but couldn’t come across lots of interesting things. Right before I thought to give up on it, I came across this delightful and simple dessert by accident at Suncakemom. The dessert looked so delightful on its photos, it called for prompt action.
It was not difficult to imagine just how it is created, its taste and how much my hubby is going to love it. Actually, it is very easy to keep happy the guy in terms of puddings. Yes, I’m a blessed one. Or possibly he is.Anyhow, I got into the page and then used the comprehensive instuctions that were coupled with wonderful shots of the process. It really makes life much easier. I could suppose it is a bit of a hassle to shoot photos in the middle of baking in the kitchen because you typically have sticky hands therefore i genuinely appreciate the commitment she put in to build this post .
That being said I’m inspired presenting my own, personal recipes similarly. Thanks for the concept.
I was fine tuning the original formula create it for the taste of my family. Need to say it was a great success. They loved the flavor, the structure and enjoyed having a delicacy such as this in the midst of a busy workweek. They quite simply asked for even more, more and more. So next time I am not going to commit the same miscalculation. I’m going to double the amount .
This egg muffin was provided to us 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.