Ingredients with Measurements:
- 2 English muffins, split in half
- 4 large eggs
- 2 tablespoons of milk
- 2 tablespoons of butter
- Salt and pepper, to taste
- Optional: shredded cheese, cooked bacon, diced bell peppers, diced onions
Special Equipment Needed:
- Muffin tin
- Baking sheet
- Small bowl
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Grease a muffin tin with butter.
3. Place the split English muffins in the muffin tin.
4. In a small bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture into the muffin tin, filling each cup about halfway.
6. Top each egg cup with your desired toppings, such as cheese, bacon, bell peppers, and onions.
7. Bake for 15-20 minutes, or until the eggs are set.
8. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 375°F
Serving Size: 4 egg cups
Nutritional Information:
Calories: 200
Fat: 12g
Carbohydrates: 11g
Protein: 10g
Substitutions for Ingredients
- Milk: Any type of milk, such as almond, oat, or soy, can be used in place of cow’s milk.
- Butter: Coconut oil or olive oil can be used in place of butter.
Variations:
- Add different vegetables, such as spinach or mushrooms.
- Use different types of cheese, such as cheddar or feta.
- Add cooked sausage or ham.
Tips and Tricks:
- To make the egg cups easier to remove from the muffin tin, use a silicone muffin tin or line the tin with parchment paper.
- For a crispier muffin, toast the English muffins before adding the egg mixture.
Storage Instructions:
English muffin egg cups can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-60 seconds, or until heated through.
Presentation Ideas:
Serve the egg cups on a platter with fresh herbs and a side of toast.
Garnishes:
Fresh herbs, such as parsley or chives, can be used as garnishes.
Pairings:
English muffin egg cups are delicious served with a side of fresh fruit or a green salad.
Suggested Side Dishes:
- Toast
- Fresh fruit
- Green salad
Troubleshooting Advice:
If the egg cups are difficult to remove from the muffin tin, use a butter knife to gently loosen them.
Food Safety Advice:
Refrigerate leftovers within 2 hours of cooking.
Food History:
English muffin egg cups are believed to have originated in the United Kingdom in the 19th century.
Flavor Profiles:
English muffin egg cups are savory and slightly cheesy.
Serving Suggestions:
Serve English muffin egg cups for breakfast, brunch, or as a light lunch.
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