I love those egg bake muffins, but my perfectionism messes with me when I'm trying to proportion the eggs into the cups. So this week I decided to take a different approach. I skipped the cream and just cracked an egg into each cup, then mixed it into the other ingredients with a spatula.
I still began with some bacon, mushrooms, and a bag of mixed vegetables. After I had them all mixed up I divided them into the cups as evenly as possible.
Then I cracked an egg into each cup. Two pans use up an even dozen eggs nicely!
The spatula (on the left) is an old Pampered Chef product that I bought from my sister-in-law many years ago. It was the perfect size and shape for my over-sized muffin tins. I mashed away until everything was mixed up in each cup. A bit time-consuming, but still less tedious than trying to evenly distribute mix from a bowl.
And of course we still need lots of cheese! I'm from Wisconsin after all.
Works of art!
Okay, I'm going to be honest. I made these a couple of weeks ago and I've been too busy to post the photos. I think I cooked these for half an hour at 350, but I don't actually remember. I have more detailed examples on previous posts. I just wanted to show an alternative way of mixing these muffins up. Enjoy!
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