I put the filled muffin pans straight into the oven and baked them for 25 minutes, but they needed a little longer. Five extra minutes did the trick because they were just starting to brown on the top exactly as I’d hoped. I let them cool in the pans for a 15 minutes and then tried to coax them out by running a knife around the edge and carefully dislodging them. One muffin tin released the egg muffins beautifully with minimal effort but the other two tins did not want to let those egg muffins go. I did get them out in the end but it was very fiddly work.
Excited to sample the fruits of my labor, I bit straight into an egg muffin. It was solidly OK. Not great, not terrible, just fair to middling, as the Yorkshire farmers say (though perhaps closer to middling). My husband had one or two when he got home from work and then I put the whole lot in the fridge. The next day, for lunch, we each took an egg muffin and put it between two slices of toasted baguette spread with a little cream cheese. Yowza! The egg muffin was suddenly amazing, so much better than those fast food egg-and-sausage muffin situations. We tried it on toasted whole wheat bread and it was also delicious. If we had any English muffins, we’d try those, too! Next time I make these, I might try different mix-ins, like spinach and mushrooms or olives and feta cheese.
To lay it out for you, the secret of this egg muffin is: Don’t eat it alone. Pair it with some toasted carbs. If the egg muffins are refrigerated, they can be restored to warm perfection after 30 seconds in the microwave. I haven’t yet tried freezing them but I imagine they would reheat in about the amount of time it takes to warm a mini-quiche. The moral of the story is, don’t break your shoulder, but even if you do, you can always make an egg roll. Just give it a little push.
Egg Muffins
One 14.5-ounce can fire roasted tomatoes, completely drained
12 eggs, well beaten
1 cup diced onion
1 cup frozen tricolor peppers
1/3 pound of ground beef, sausage, turkey or 1 cup thinly sliced hot dogs
1 teaspoon of dried or fresh rosemary, sage, thyme or oregano
½ teaspoon salt, divided
¼ teaspoon black pepper or lemon pepper
½ cup each shredded cheddar cheese and shredded Monterey jack
¾ cup shredded mozzarella
¼ cup grated Parmesan
Preheat oven to 350 degrees. Pour tomatoes into a colander and set in the sink to drain. Saute onions with a little olive oil until tender. Add 2 thinly sliced hot dogs or up to 1 cup of other meat, such as sausage or lean ground beef. Add frozen tricolor peppers and well-drained tomatoes. Simmer on low until liquid is evaporated. While the veggies are cooking, grease 18 muffin cups and set aside. Grate cheese. Check veggies; if done, remove from heat. Thoroughly mix all eggs on high with whisk or hand mixer. Add veggies and all cheese. Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned. Cool for 10-15 minutes and serve warm or make an egg-and-English-muffin sandwich. Can be refrigerated for three days or frozen and heated in microwave. Try other veggie combinations, such as spinach, feta and olives or mushrooms, broccoli and shallots.