Oh, what a wonderful day! Let me tell you that I hadn't been cooking as much as I did today and it felt GOOD. It's such a good time when we get to do something we love and just take a couple of hours to be in the moment. It really pays off.
I decided to try these egg muffins and they turned out great. I had made once but simpler, with fewer ingredients just to check how they would cook and if they could be frozen and then reheated again. It worked and I decided to do two different versions:
Mushrooms, olives and broccoli egg muffins:
Simple ingredients are all you need to make something delicious. I used organic free-range chicken eggs and organic steamed broccoli. Just mixed 5 whole eggs with the whisker and added about a cup of broccoli and a half a cup of pitted black olives and mushrooms. I used canned ones because I couldn't get fresh mushrooms today.
On summer break go with what you have in the pantry or freezer. No need to worry about one single ingredient that's missing to make that one recipe that you had though about! Just improvise and go with the flow! The best recipes come out of improvising!
Divide the mixture evenly by muffin pans. I thought it was easier to do this with an ice cream scoop because it helped with the gooey texture of the eggs. A glass cup would also work out well.
Bake at 350 F for approximately 15 minutes but make sure to check on it regularly because ovens are all different and it may take a bit less or longer to bake in yours. When the muffins are baked just make sure to use a spatula do run around the edges of the muffins so they won't stick to the pan and remove them, carefully, to a cooling tray.
They turned out fluffy, juicy and really so cute that it's almost a shame that we have to eat them!
Peppers and cheese egg muffins:
For the other version I just had to get my ingredients ready to go and start all over again the exact same process that I had done for the kids muffins.
I'll leave you with some photos of the cooking processed and finished product so you can make them at home and try different flavor combinations. I'm going to try other variations for sure!
These muffins are great to eat any way you can imagine! Warm straight out of the oven or after cooling down a little bit. Other option is to freeze them, wrapping each one individually in wrap, adding a label on each one with the date of cooking. You can then have them for breakfast, for example, each morning! The ideal way would be to leave the muffins out of the freezer the night before so they will get enough time to stay fluffy and room temperature.
Great breakfasts coming around this house on the weekend!