Ah, breakfast. French toast, bacon, omelets and crepes… I know how to make all these things, but I rarely exert that much energy towards getting myself fed in the morning. There’s more free time on the weekends, but most weekend mornings we wake up late enough to start the day with lunch.
I like fancy breakfasts, though. I know this because dozens of my bookmarked recipes are for baked eggs, breakfast casseroles, or stuffed French toast. Breakfast everywhere! Maybe I need to become a lady who brunches.
I started, last week, with egg muffins pinned from the Snacking in the Kitchen blog.
I treated it like a quiche recipe, in that the eggs are the base and everything else can be more or less freely substituted depending on what supplies are in the fridge. I used crisp bacon, sauteed diced onion, mushrooms, parsley, and cheddar.
This is what they looked like when I pulled them out of the oven: adorable.
They pulled away from the edges of the muffin pan as they baked, and I had followed the instructions to spray the pan lightly with oil (I used canola oil cooking spray), so I thought I would get lovely, round, muffiny things to plate up.
Baking pans are the bane of my existence. No matter how much I spray things, I always lose chunks of baked goods that remain stuck to my pans. Bundt pans, loaf pans, muffin pans, they’re all the same and they’re all against me. Even when I use a wide tube pan and go at it with pats of butter, using my fingers to get every last edge, I lose cake. I flip the cooled cake over and then have to peel off a residual chunk with a fork before I try to hide the carnage with carefully-applied frosting. When I use anything other than simple round cake pans, I end up with a messy cake and hands that smell like butter all day.
The egg muffins were delicious, though. Fluffier than a quiche, possibly because of the baking powder, but still eggy and cheesy and versatile. And if you dress up the plate a little and turn them so the missing parts don’t show, they sure look fancy!