friday breakast: egg "muffins"

My friend Caroline sent me this recipe for personalized fritattas cooked in a muffin tin, and I decided to make them for a St. Patrick's Day brunch when she would be one of my guests.  I know the picture is kinda lame, but how cute are these things?  They come out of the oven looking exactly like a muffin, which is a great mind trick for someone craving a doughy, sugary, buttery muffin.  This recipe is very customizable, as well.  The original called for a broccoli and sausage filling, but since I love goat cheese, spinach, and mushrooms, I decided to make both.  This recipe was very fast and easy, and they look super impressive.

I like my eggs super runny and yolky, but if I make them well done - scrambled, in an omelet, or a fritatta - I like a lot of herbs and spices.  My favorite flavor-boosters for eggs are thyme, basil, chives, or crushed red pepper.  Personally, I thought these were a little on the bland side, so next time I make them, I will give them a healthy dose of flavor this way.  Overall, though, everyone else enjoyed them, so it is certainly a matter of personal preference.  We thought they were great served fresh out of the oven.  But, I will be the first to admit - they were totally disgusting served the next day.  One of the reviewers said that she put them in the freezer and then thawed them out in the morning as a breakfast to-go.  Well, she must have low standards.  The texture was off (it was awkwardly chewy), the saltiness was intensified, and they were almost a little liquidy.  So don't make extras - plan accordingly!


Egg "muffins"
Adapted from Snacking in the kitchen
Makes 12 muffins 


For the egg mixture:
8-10 eggs
1/4 cup milk or water
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
salt and pepper, to taste

For the filling (each variation makes six muffins):

variation one:
2 sausage links (about 6-8 ounces)
1 cup broccoli florets
grated parmesan cheese

variation two:
2 cups spinach
handful mushrooms, chopped
crumbled goat cheese

1.  Preheat oven to 375.
2.  In a microwave, steam the broccoli by placing a damp paper towel over a bowl of broccoli florets (just the floret, NO stem) and zapping for a minute or two.  Repeat same process with the spinach.
3.  If your sausage is uncooked, saute sausage in a saute pan.  If it is precooked and frozen, like mine, zap it in the microwave until finished.  Remove from the casing.
4.  Whisk eggs, milk/water, oil, and baking powder together, and season with salt and pepper.  (I'd suggest underseasoning slightly if you are adding a salty cheese, like parmesan.)  Start with just eight eggs, but halfway through your assembly, you may need to add more (mine were kind of small, so I did need to whisk in a couple more about halfway through.)
5.  Grease a muffin pan well with cooking spray and evenly distribute the sausage and broccoli mixture and/or the spinach mushroom mixture in each cup.  Sprinkle each with desired cheese.  Pour eggs over mixture into each muffin mold. 
6.  Bake in oven about 15-20 minutes, or until egg is set.