The recipe begins with three basic ingredients.
Whisk together.
If you have a four year old on hand, they're very good at doling out muffin liners. I got these very handy silicone muffin cups from my mother-in-law. They're great because they don't need to be greased or oiled and they're reusable.
Fill your muffin tins or muffin cups about 1/2 to 2/3 full of the egg mixture.
Sprinkle your favorite egg dish ingredients into the partially filled muffin cups.
This morning we happened to have peppers, cheese, onions and left over breakfast sausage available.
Serve in the muffin cups or they pop right out.
The recipe made quite a bit less than I was expecting. Next time I think I'll double or triple the recipe. The original recipe calls for 1/2 tsp. salt and turned out to be too much, cut that amount in half and add a bit of pepper instead.
~AnnMarie
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