Egg McMuffin Tins
Generally, I’ve shied away from food that tries to be another food. I just recently ate meatloaf after a double digit year hiatus. Come on meat, why are you trying to pretend that you’re bread? It’s just weird. And quiche? Pie lie. I’ll eat quiche every so often if it looks awesome, but other than that I steer clear.
So imagine my surprise when I started craving what can only be referred to as egg cupcakes, or egg muffins for you hair splitters.
After my egg mishap yesterday morning, I had to regain my honor in the kitchen. I stumbled upon Epicurean Bliss’s recipe for some sort of egg cupcake and I decided to whip a batch up for dinner (I’m a big proponent of breakfast for dinner. Sometimes it totally hits the spot!). I made some changes to her recipe since I didn’t have everything on hand, and they came out SO well! In fact, I just took a bite of a reheated one now that I’m munching on for brekkie, and I can confirm that they are just as delicious the next day.
I plan on adding this to my list of easy-peasy items that take no time to make! It’s nice that they’re so convenient…if you make a full tin on Sunday night, they can easily carry you through breakfast for a week
- 6 whole eggs
- 1/4 cup of parmesan cheese
- 1 tbsp olive oil
- 1 small white onion, diced
- 2 handfuls baby spinach
- 2 pieces cooked turkey sausage, chopped into small pieces
- A few dashes of thyme
- Sea salt and fresh cracked pepper, to taste
- Non-stick cooking spray or butter for greasing the cupcake tin
Pre-heat oven to 350 degrees F.
Sauté the spinach and onions, and toss in the sausage when there’s about a minute left to cook. There are so many possible combinations! Broccoli, turkey bacon bits, bell peppers, asparagus, you name it…I’d probably add it. Sprinkle in thyme, sea salt, and pepper.
Once your mixture is ready to go, divvy small amounts of it up and place a small layer in the bottom of your greased muffin tins. Instead of cracking whole eggs over the mixture as the recipe said, I opted to scramble the eggs first then pour. I figured this would make them more microwave/next-day friendly.
Pop them into the oven for 12-15 minutes, or until the eggs aren’t all wiggly-jiggly when you give the tin a little shake. I pulled them out 5 minutes before they were done to add some freshly grated parmesan cheese, and a little dusting of thyme.
I served it over a piece of whole grain toast and added a generous amount of Frank’s Red Hot (it’s great on anything! Seriously, I’m not ashamed to say I’ve carried a small bottle in my bag before. Frank’s only. NO imitations.)
These things are ah-mazing. So fluffy and savory, not to mention easy! I can’t wait to experiment with other flavor combos. I have to say, I loved the little bits of turkey sausage in these What flavors would you try?