Upon becoming, once again, inspired to stop eating like a fat shite (for lack of a better description) I decided to give these omelette cupcakes/muffins a go. I've seen them all over Pinterest and the food blogging world, with people making them in bulk to last them the entire week, to be used as meals or as a quick filling snack.
I LOVE eggs and these are ridiculously easy to make so it's a win-win situation for me.
Some blogs called for one egg per muffin, but they must be using mahoosive cupcake holders as I only used 5 eggs for 9 muffins! Basically pick out whatever kind of fillings you'd normally have with an omelette. Mine are vegetarian but I reckon chorizo would have been DIVINE in these badboys.
Here's what I used:
5 eggs
Drop of milk
Tabasco
Salt
Pepper
All Spice Seasoning
Half a corgette
Half a red pepper
Half an onion
5 Mushrooms
Grated Cheese
What to do:
Preheat your oven to 190 degrees
I chopped the vegetables into small chunks and added a bit of each to each case.
Mix the five eggs in a jug with a splash of milk and season the mixture. Pour the egg mixture into each case, but not too high as they do rise in the oven.
They need to cook for around 20 minutes so half way through I added some grated cheese to the tops of them to ensure it was melted but not burnt (KEY TO SUCCESS)
You'll know theyre cooked by sticking a knife into the centre of them and if it comes out clean you're good to go. Leave them to stand for a few minutes when you take them out, and then carefully remove them from the tray onto a plate, remove the wrappers and eat them, obviously.
From what I've read elsewhere, you can keep them in an airtight container, (a lunchbox, for you simpletons out there), in the fridge and they can be eaten hot or cold within the confines of a week. Don't take my word in health and safety matters , if you think they're gone off after a few days then don't bloody eat them!
However, my conclusion on them is that they are scrumptious!
Goodnight Irene
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