Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your meals, these Korean egg muffins fit into both categories. There are a lot of baked egg cup type recipes out there so what separates these from the rest of them? Instead of just an egg mixture or some kind of puff pastry crust, these use a vanilla scented muffin batter to support the baked egg. The sweet savory combo is like having maple syrup with your sausage, not unheard of but maybe not to everyone’s taste. Every time I make these for a crowd there are slightly skeptical at the idea of them, but I tell them to trust me and in the end they are all gobbled up.
The beauty of these is that you can top them with whatever you like, I like ham, cheddar cheese and green onion, but you could also use bacon, broccoli, jalapenos or kimchi. I use to make these in standard muffin tins but I recently got a jumbo muffin tin and it makes the processes a lot easier. When doing them in the standard muffin tin you really need to use small eggs or hold back some of the egg white from the eggs or they over flow and can get a bit messy. Using the jumbo muffin tins also allows you to add two eggs per muffin and they are less lightly to overflow, they’ll just be right to the top of the cup.
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