I love these muffin-shaped omelets. They’re chic and delicious. They’re low-carb and gluten-free. They’re versatile, too, as you can fill them with all sorts of gleanings from your garden or farmers’ market. Need a quick and easy main course for lunch, dinner, or a grab-and-go breakfast? This muffin method is for you:
Note: You will not need a printable recipe for these egg muffins. Why? Because there’s only one exact ingredient the muffins require: 9 eggs. Otherwise, the fillings are entirely up to you!
To start, take a standard, non-stick muffin tin, and grease the 12 openings with non-stick vegetable spray. Put the tin on a baking sheet, and set aside.
Meantime, center the oven rack, and heat the oven to 400°F.
Onto the fillings! And remember…you don’t have to use what I use. So please consider these next steps as merely a guide:
First, run to the supermarket, and grab a small bag of already-cooked and crumbled turkey sausage. If you’re a vegetarian, you can substitute the sausage for crumbled vegetarian “meat.” Crumbled faux bacon will work.
Now pluck a small head of broccoli…
And cut it into small florets.
Put the florets and a teaspoon of water in a microwave-safe bowl…
And cover the bowl tightly with plastic wrap. Heat on “high” for just 3 minutes.
Then drain the florets, and let them cool briefly on a terry towel or paper towels.
Next, fetch a red bell pepper…
And finely dice it. (Unlike broccoli, bell pepper does not require advance cooking.)
Then crack 9 large eggs into a bowl…
Add salt and pepper…
And some fresh or dried herbs (I used Italian seasoning).
Whisk the egg mixture to smithereens.
To assemble the muffins, add to the prepared tin a scant amount of the crumbled sausage…
Followed by the diced red pepper.
Also add 2 or 3 broccoli florets per opening.
Then add the egg mixture, filling each opening about 2/3rds full.
Finish with a sprinkling of extra-sharp cheddar cheese!
Bake until the “muffins” puff and are cooked through — about 25 minutes.
Let cool in the pan for about 5 minutes. During this time, the eggs will deflate just a little. To mitigate deflation, simply maintain your kitchen at 400°F.
To unmold, run a plastic knife around the muffins, and pop them onto a serving platter.
As you can imagine, these eggy wonders are incredibly delicious. They’re pretty to look at, too. Eat ’em while they’re hot, or let cool to room temperature, and then cover and refrigerate. Cold muffins are fabulous for breakfast. They’re fiber-rich, too.
And can I tell you something else?
Herb and Veggie Egg Muffins have received the Counter-Surfing Canine Seal of Approval.
One final note. From my bag of crumbled turkey sausage, my crown of broccoli, and my bold and beautiful red bell pepper, I ended up with enough ingredients to make an additional 12 egg muffins. This next batch will be extra-easy to make!