Egg muffins

“A hen is only an egg’s way to make another egg”
Samuel Butler (19th century British author)

I guess this is a perfect answer to the question “what comes first” a hen or an egg. For me eggs are one of the best and most rewarding ingredients ever! You can cook and eat them pretty much any way you want. I really cannot think of any other product that would be as versatile.
So… Continuing the “healthy stuff” story (in other words also – for those who are getting ready for the summer) – this is super easy to make, can be done the night before, stored in the fridge for a couple of days, eaten hot or cold. It makes a perfect snack in between the meals or can serve as the meal itself, depending on the ingredients. I stole the idea from one post on Facebook and improvised the way I saw fit.

* 8 large eggs (for the 12 muffin tray)
* 1/2 – 1 teaspoon baking powder
* Salt’n’pepper
* Tomatoes/ bell pepper/ mushrooms/ zucchini/ cheese/ ham/ spinach…. 

Bakes in 180 degree (C) oven, for 20-25 minutes or until golden brown and risen.

Whisk the eggs with the salt’n’pepper and the baking powder, add other spices if preferred – like pepper flakes, chives, etc. For my version of the filling I tried several options:
*mushrooms and bell pepper 
*mushrooms and tofu with herbs
*ricotta and spinach
*spinach and goat cheese
*spinach, tomatoes and some chopped pickled jalapenos

Oil the muffin tray. Chop/ mix the filling, divide throughout the muffin tray and pour over the eggs. Nothing much to add – eat warm or cold.
Bon appetit!

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