Happy New Year, dear friends!
I wish you health, love, happiness and joy!
And I am completely sure that you’ll have it all.
Some things I just know.
What I am also sure about is that you’ll love these scrambled egg muffins.
The idea comes from lovely and cute Jessica Seinfeld. She presented the recipe on Martha Stewart’s show recently.
The recipe is included in her cook book called ‘Deceptively Delicious’ where she shares very smart secrets on how to trick your kids into eating healthy stuff.
Cool, huh?
To tell you the truth, I am kind of blushing now. I need to own up to something. But it’s a little hard… because I think I’ve done something really naughty.
Maybe worse than naughty.
The original recipe includes chopped chickpeas and I just left them out wickedly.
And, I added salt.
Aaaaa…
I can only hope that the universal committee for healthy living will forgive me.
But I think they have to because these muffins tasted just amazing.
Here’s what we need.
1. First, preheat the oven to 400 °F (200 °C).
2. Then lay the strips of bacon in a large frying pan (or skillet, or griddle).
3. And fry them until crisp.
4. Slice the bacon thinly into 1/2-inch pieces.
You can also cut the bacon with kitchen shears if that makes the job easier for you.
5. In a bowl, whisk the eggs lightly.
6. Then whisk in the milk…
7. …and Parmesan, parsley, black pepper, and salt.
Nice.
8. Now we need six standard muffin tins. Metal or silicone, both are good.
Coat the cups with some vegetable oil (you can brush the cups with the oil or use non-stick cooking spray).
9. Divide the egg mixture evenly among the prepared cups.
10. And sprinkle with the bacon.
11. Bake at 400 °F (200 °C) for 13 – 15 minutes or until the eggs puff and are cooked through.
And in case you wondered, the person in the picture looks very much how I look these days.
You wanted to know it, so now you know it.
12. Then remove your egg muffins from the muffin pan and let them cool slightly before serving.
Here they are.
Just adorable.
A great idea for breakfast or lazy brunch, don’t you think?
The hearts are red bell pepper.
I’ve used sharp metal cookie cutters to cut them out.
See how deliciously moist they are?
Mmm.
And they are packed with wonderful and very satisfying savory flavors.
These are totally worth a try!
Enjoy, dear friends!
(This recipe has been loosely adapted from Deceptively Delicious by Jessica Seinfeld. It yields six muffins and takes about 30 minutes to prepare.)
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I love it when food is both delicious and adorable 🙂
Tie prve fotky slaninky su MNAM!
These look great (as do all of your recipes), and I love the way you write! Just love all of it!
these are so cute! perfect for brunch!
hello petra, great recipe for a quick snack. Lovely red bell pepper hearts.. they stole my heart.
Looks great! They are similar to a egg muffin at a place called Hale and Hearty that I wrote about. Happy cooking 🙂
This looks absolutely adorable! I am going to try it out this weekend!
What a perfect way to make an elegant brunch. This is such a great idea for entertaining, brilliant!
Looks awesome. I’m going to make it for breakfast
Another gret recipe and method for scrambled eggs.. I loved reading this post. And the bacon looks great!
These look great!
I never thought of using the muffin moulds I have at home to make eggs this way!
Thanks a bunch =))
Shall try this soon!
Yummy looking. I don’t have a muffin tin (and my tiny toaster oven is probably too small for one). However, I do have one of those sandwich maker thingies they used to hawk on TV. Maybe I’ll try making them in there. I’ve done eggs in there before.
They do look yummy and I love your photos.
LOVE this idea! Such a fun twist on the usual Sunday morning eggs. And your heart peppers are adorable too. Thanks for sharing!
Wow those photos are amazing, and I love the idea of making a scrambled egg as a muffin.
Raymund
http://angsarap.wordpress.com
OMG!! How delicious..
What a delicious picture LOL
Tried these – and stuck to the recipe exactly (except for the parsley, which my daughter doesn’t like) — but mine puffed way up like popovers, then shrunk back on themselves when I took them out of the oven. So they were tasty, but didn’t have the firm muffin shape like in the pictures here.
Where did you get your heart shaped cookie cutters? They’re exactly what I’ve been looking for to make cut out linzer cookies.
Hi Tessa. That was a year ago in a very small shop somewhere in Europe. I guess I didn’t help you much with this. Sorry. Anyhow, I hope you’ll find yours soon. They have to be in shops around Valentine’s.
These look fabo’ I’m so going to make them in the morning. Thank you and keep up the great blog.
These are adorable! And I love the idea of making these as muffins. Great job!
Saw it, made it, loved it, blogged about it. Thank you for this recipe. I doubled the recipe, so we have been enjoying these all week long. I used turkey bacon which seems to be saltier than pork bacon, so next time I would either cut out the the salt or cut way back on it. But truly, they are yummy! Thanks again!
Holy Wow!!! Those look good and simple to make!!! Thanks for this!!!
WOW! I am going to make these right now for a Sunday morning breakfast in bed 🙂
Actually made them right after I commented and followed everything. Mine didn’t puff up the same as yours at all :S
Lovely. I hate chickpeas. So glad you left them out. These were great.
Another family fave for weekend brekkie 🙂 Petra you rock!
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