I’ve been wanting to try making egg muffin cups since I started my learning project but I’ve been putting it off because I was scared. The first thing I did was start browsing the web for easy egg cup recipes. As I browsed the web, I was thinking ” okay how bad could this be?”. All the recipes and how to cook it didn’t seem all that complicated. My mom makes egg cups sometimes and they always turn out so perfect and looking like cute little muffins. So I found a recipe that I found appealing and got crackin’!
The recipe I found called for the following:
- 6 eggs
- 1/4 cup milk
- 1/4 teaspoon of salt
- 2 cups grated cheddar cheese
- 3/4 cups spinach
- 6 bacon slides ( I used ham that was already in my fridge because we had no bacon!)
** I added some green onions just because I’ve been obsessed with them lately!
When I was prepping my ingredients I ran into one obstacle. ” HOW DO YOU CUT AN ONION?!”. To some this may be a silly question but I genuinely did not know what the best way to cut an onion was so I turned to my trusty pal, Youtube ( I followed this video step by step)!
The instructions on the blog I found my recipe on were as followed:
- Preheat the oven to 350. Use a regular 12-cup muffin pan. Spray the muffin pan with non-stick cooking spray ( I didn’t have any Pam in my cupboard so I used a cooking brush and put some olive oil on the tins).
- In a large bowl, beat eggs until smooth. Add milk, salt, cheddar cheese and mix. Stir spinach, cooked bacon ( ham) into the egg mixture. Saddle the egg mixture into greased muffin cups 3/4 full.
- Top each muffin cup with grated parmesan cheese * I skipped this step because I already had a LOT of cheddar cheese left over, so I topped the muffin with cheddar.
- Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
When my egg cups were cooking I had a little bit of panic because they were rising SO fast! I ws scared they were going to spill over and make a huge eggy mess. When the timer went off and I took them out of the oven, my egg cups deflated. Some of them were even caving in! I know the website told me to let them sit in the pan for a bit to set but I took them right away because I was scared of them sticking in the pan.
I was becoming REALLY discouraged with my egg cups as I took them out of the pan. The first three I scooped out were pretty much just the muffin top and nothing else. They did not look like the perfect egg cups my mom made and that I’d seen on the internet. There were only a few that turned out resembling muffins. Next time, I need to add more mixture to each tin!
Even though my first attempt at egg cups didn’t turn out as visual pleasing as I had hoped, I am still really happy with how they ended up tasting!
-I didn’t use NEARLY enough olive oil to grease my pans ( will definitely buy Pam next time).
-Because I didn’t grease my pans enough, I had a LOT of sticky egg left stuck to the bottom of the pan. This took forever to scrape off and lead me to do touch wet eggs as I washed the dishes. For those of you who don’t know, doing the dishes is one of my LEAST favourite things. I do not like touching soggy food and putting my hands in dirty dish water. YUCK! Luckily we have this cute little dish scrubber brush that got me through the sticky egg dishes tonight.
Thats all folks ( Or should I say yolks.. egg pun). See you next week on Dining with Danna when I make brunch for my last breakfast entry!