F is for Friday and fun, so in no way will I be bothering your brain cells with too much work today.
Last weekend I had the kitchen to myself for quite a few hours and was able to push out some miniature creations just as fast as the assembly line at Kraft foods.
The beauty of owning a Babycakes mini cupcake/muffin maker is that baking only takes about 5-8 minutes per batch! (FYI- as much as I love to cook and bake, I actually LOATHE the clean-up, so this makes it possible to keep clean and cook simultaneously!)
I was in the mood for eggs. Well… lately, when am I not?
Seeing that there were too many omelettes and egg-like things in my memory bank that involved the stove, I decided to take a stab at some egg muffins.
Mini Egg, Mozzarella, Onion, & Pepper Muffins
- 3 eggs (or egg whites)
- chopped white onion
- pre-sliced fresh mozzarella
Mix together in a bowl and throw into the oven (350 degrees) or muffin cooking device for about 10-12 minutes and check. Mine took about 12 minutes and yielded approximately 10 mini muffins.
These were ten times better than being cooked in the pan. The eggs being cooked in this style gave it a much fluffier texture…and if you are wondering, yes all 8 of these pictured were consumed in one sitting. It was basically like consuming 2 eggs any way! Still healthy!
Of course, as always, you can add whatever you wish to these. Next time, some peppers, garlic powder, spinach, corn muffin mix, and sriracha will be added!
Ever tried egg muffins before?
Peace, love, and happy friday!