Egg muffins with cheddar
A tasty and fun way to serve eggs, perfect for brunch or a swankier breakfast. If you want to make them vegetarian, replace the turkey with sun-dried tomatoes or olives.
Ingredients
Muffins
|
Eggs
|
4 |
|---|---|
|
Salt
|
1 pinch |
|
Double cream
|
100 ml |
|
Natural cream cheese
|
10 g |
|
Cheddar cheese, grated
|
50 g |
|
Butter and rapeseed oil
|
|
|
Smoked turkey breast
|
8 slices |
Serve with
|
Red onion
|
1 |
|---|---|
|
Mixed green salads
|
65 g |
|
Garden cress
|
10 g |
|
Rapeseed oil
|
2 tbsp |
|
Black pepper
|
1 pinch |
Instructions
Egg muffins with cheddar
How do you keep egg muffins from collapsing?
Beautiful, dome-shaped egg muffins is a three-step trick. Don’t overbeat your eggs, check your oven temperature (especially that it’s not too hot), and let the muffins cool in the tray. If all else fails, make a note to add a bit of flour to your next batch which will help the eggs keep their structure after being removed from the oven.
Why are my egg muffins soggy?
Check your ingredients. Anything with a high water content – like tomato, zucchini, mushrooms or bell peppers – will release moisture into the muffins during the cooking process. To avoid this, you have three options: steer clear from these ingredients, use them sparingly, or cook them beforehand to remove any unwanted moisture before they’re added to the egg mixture.
How do you keep egg muffins from sticking to paper cups?
Giving the paper cups a light coat of non-stick cooking spray should resolve the issue. Pay attention to the type of paper cups you use as well, those made of parchment paper usually work best. If you’re not able to find them at your local store, they can easily be made at home: simply cut parchment paper into squares and fold them into the muffin tray’s moulds. Reusable silicone liners will also be worth the investment and guaranteed to keep your egg muffins out of most sticky situations.
Should egg muffins be refrigerated?
Definitely. Leave any leftovers to cool completely then place in an airtight container and refrigerate for up to three days. This recipe is also great for the freezer: simply let the muffins cool down, tightly wrap them in clingfilm and freeze for up to two months.
An eggcellent idea for breakfast or brunch
Keeping things interesting around the breakfast table can be a challenge and this recipe will be a welcome variation to the standard fare. Easy to make with most ingredients already in your pantry and fridge, these egg muffins can be whipped up in less than 30 minutes. Feel free to experiment with the flavours as well, almost anything goes with this recipe!
Different ways to enjoy egg muffins with cheddar
If you’re not in the mood for individual egg muffins, why not turn this recipe into a quick and delicious frittata? Simply cut the turkey breast into bite-sized pieces, fry in a pan, add the egg mixture and grated cheese, cook on the stovetop until the edges are set then finish off in the oven. Slice and serve with the salad. Frittatas also taste great cold, making leftovers the perfect answer to a quick and light lunch the next day.
How to serve your egg muffins
This recipe includes a fresh salad that can either be served on the side or used as a bright and crunchy topping. For the brunch table, these pale yellow cups make for an impressive centrepiece when piled high and sprinkled with the salad. Adding an extra dollop of cream cheese, a few strands of chives and spoonful of bright orange roe is also a feast for the eyes and palate when serving individual portions.
Let the kids help you make them
Cooking is a great way to teach little ones a variety of skills, from hand-eye coordination and fine-motor skills to math and language development. This recipe is a great one to start with and includes loads of fun activities to keep little minds engaged: cracking eggs, whisking, measuring and assembling their very own egg muffin. Few things inspire confidence and a feeling of accomplishment like making your own breakfast at a young age.
