I absolutely love eggs. Sunny, scrambled, hard boiled or poached, I can eat them anytime. Eggs are so easy to make and taste so good that they are pretty hard to screw up. However, when I was a camper at sleepaway, they served platters of scrambled eggs that looked dangerously like mashed Sugar Pops cereal from the 80s. I was never brave enough to eat them, but I’m convinced they could have been any number of different foods—mashed potatoes with yellow food coloring perhaps? Lumpy wet oyster crackers? I shudder at the very thought.
Remember when they were called Sugar Pops? Today they are considered Corn Pops. Same great formula I suspect!
Dunkin Donuts nukes their eggs in a microwave, and they aren’t even terrible. (Ok, they smear them with cheese and a bacony looking wiggly meat product, but the eggs are completely fine, and the croissant is surprisingly edible.) They are infinitely better than camp!
Jen’s Famous Egg Stuffed Muffins
My favorite egg recipe is a riff on a frittata with lots of fun fillings, but I bake them in muffin tins so I call them Egg Stuffed Muffins. Here’s how to make them:
Ingredients:
- 10 extra large eggs
- A 10″ sauté pan full of well-seasoned, cooked veggies you love (see suggestions below)
- 12 ounces of your favorite crumbled or shredded cheese
- Salt and pepper to taste, plus flake salt for finishing
- Optional: pre-cooked and diced bacon, ham, or sausage
- Fresh chopped parsley
GOOD COMBOS INCLUDE:
- Broccoli, onions, bacon, and cheddar
- Mushrooms, tomatoes, and goat cheese
- Spinach and feta cheese
- Sausage and peppers
- Asparagus and pepper jack cheese
- Kale, onions, and ham
- Veggies lovers
Directions:
- Preheat the oven to 400°F and slide the muffin tin in to preheat too.
- Cook your veggies on the stove top.
- Scramble all 10 eggs with a touch of milk and add salt and pepper to taste.
- Pull out the empty muffin tin when the oven is at temperature and use non-stick cooking spray to coat the bottom.
- Place about one tablespoon of the veggies (or veg/meat combo) and one ounce of cheese into each cup, then top off with the egg mixture. Give each cup a little swish with your spoon to combine the ingredients in the individual cups.
- Repeat until all 12 spots are filled.
- Bake for 12 minutes or until tops are golden brown. (Note: they will expand a little, but they will not rise like cupcakes!)
- Top with fresh parsley and flake salt.
- Serve hot or at room temperature.
- These babies will keep in the fridge for three days, but I promise they will be gobbled up long before then.
Nothin’ beats a great pair of eggs!
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