Do you sometimes need breakfast on the go?
I first saw a suggestion for omelette muffins somewhere on Mark’s Daily Apple. Since then, I’ve seen it in a few other places too and the idea certainly seems to be gaining momentum. And why not? I once tried eating cold boiled eggs for breakfast on a train when I had to go to a meeting on the other side of the country and left home early and it was a horrendous experience. In comparison, these muffins are delicious (even when made the night before and stored overnight in the fridge).
We’ve even popped them in the oven first thing in the morning before getting dressed to head out on a walking trip and then eaten them in the car while travelling so that we could get going earlier in the day.
You can put whatever morning vegetables you want into them too. I tend to put my broccoli into them but if I was going to make them for Chris I would probably fry up a little finely chopped onion and bacon to add into the mix.
Eggs (however many you would usually have, I normally have 2 eggs in the morning and this seems to make 3 muffins with broccoli in them); and
Your choice of veg and other additional flavours (as I mentioned before, half an onion and a rasher or two of bacon for every 3 eggs, rather than my personal choice of broccoli, would probably work well for most people).
- Preheat the oven to 180C.
- Chop the onions and bacon finely. Heat a little oil in a frying pan and fry them over a gentle heat until the onions are lightly browned and soft and the bacon has gone crispy. If you’re using other veg, pre-cook in whatever the appropriate manner would be (I lightly boil my broccoli until I can get a fork into it).
- In a bowl, beat the eggs thoroughly with a fork, lifting them slightly as you beat them to get a little air into the beaten eggs.
- If using something that is chopped finely, add it into the beaten eggs and mix thoroughly. If using something a bit larger (eg. florets of broccoli), these can go straight into the muffin pan.
- Grease a muffin pan with a little oil allowing 3 muffin moulds for every 2 large eggs.
- If using something like broccoli, place this in equal quantities into each muffin mould.
- Pour the egg mix into each muffin mix, filling the moulds so that they are about three-quarters full.
- Put the muffin tin in the oven and bake for 30-40 minutes. The muffins are difficult to overcook, though if you give them far too long they get a thick chewy outer skin. Personal preference will take charge here and trial and error will help you get to a result that you like. If you only cook them for about 20 minutes they will still cook through but the outer skin doesn’t form, making them more omelette-like to eat but also meaning that they tend to collapse once you take them out of the oven (as shown in the photo above). Cooking them for a bit longer and allowing the outer skin to form results in something that looks much more like a muffin although it does have a slightly more robust outer skin to bite through!