Makes 12 or more or less!
I was talking with a co-worker recently about how I like to crack an egg in a muffin tin and bake. Twelve minutes later I get these perfectly shaped little eggs. She wondered if you could do a scrambled egg that way. Why yes you can – and what a variety you can have. SOOOO perfect when having people over. You can bake as many as you need and make a variety to suit everyone’s tastes and preferences. Next time you are doing brunch, or doing breakfast for dinner give this a whirl. Enjoy.
Fresh eggs (depends on number of egg puffs you want – if you want 6, I would use 7 eggs)*
Fillings (grated cheese, fresh veggies such as asparagus or mushrooms, bacon, ham, chives, shredded cheese – really whatever you like)
Preheat oven to 350 degrees. Spray your muffin tin with non-stick spray.
Just as if you were scrambling eggs, mix together eggs, a generous splash of milk, salt and pepper. Set aside.
If you are using ham, (I used sliced ham from the deli, but chopped up ham would work great too), tear the slice in half and lay it in the muffin tin so the bottom is covered and the ham goes up the sides, like a pie crust. Don’t try and be perfect, just lay it in there. Pour your egg mixture into the ham cup. Add in your “fillings” like shredded cheese, asparagus, etc., If not using ham slices, then just pour your filling mixture into the cups and add in your extras.
Bake about 20-25 minutes. The egg will puff up and look cooked on top – no runny egg residue. Remove from muffin tin and serve.
*I used 12 eggs this last time and got 18 egg puffs. Some were just eggs and cheese, some had cheese and asparagus and some had all of the above with ham.
To print recipe CLICK HERE