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 internet a few days ago. Looking for new, exciting thoughts, inspiring dishes that I have never tried before, to surprise my family with. Searching for a long time yet could not come across lots of interesting things. Right before I wanted to give up on it, I discovered this tempting and simple treat simply by chance. The dessert seemed so tempting
on its photos, it required rapid action.
It had been not so difficult to imagine the way it is created, how it tastes and how much my hubby will want it. Actually, it is very easy to please him when it comes to treats. Anyway, I got into the site: Suncakemom and followed the step by step instuctions that have been coupled with superb shots of the procedure. It really makes life much simpler. I can suppose it’s a slight hassle to take snap shots down the middle of cooking in the kitchen as you most often have gross hands thus i really appreciate the effort and time she placed in to build this blogpost .
Having said that I am encouraged presenting my personal formulas in a similar way. Many thanks the thought.
I was fine tuning the main mixture to make it for the taste of my family. Need to mention it turned out a terrific success. They enjoyed the taste, the overall look and enjoyed having a treat such as this in the middle of a hectic workweek. They ultimately asked for more, many more. Thus next time I’m not going to make the same miscalculation. I’m going to twin the volume .
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.