Egglettes for starters or breakfast
The idea behind the egglettes is that we can pre-cook the egg (cake) in the oven and have something full of flavour in our fridge or freezer: pull them out to speed up the amount of time we spend cooking. For instance, if we fancy a quick salad at lunch time, we can pull out a couple of mushroom egglettes, get some salad ingredients and voila we have mushroom egglette salad.
Loads of flavours
We have many different scenarios for them as there are a number of flavours that you can put in and you will recognise some of them like, Lorraine with bacon, onion, courgette, peppers, broccoli and blue cheese. You can do all sorts of combinations too, add a little chilli even, to give it a bit of a zip. The reality is that if there’s a vegetable, it can be broken down into smaller components and added to the liquid base and cooked.
Pow! Idea time sun-dried tomatoes
The best way to explain it is that it is a pastry less quiche. We tried some with tomatoes but they didn’t work out to well as they were to wet maybe they would have been better is we would have if we had removed some of the water out of the tomatoes. Pow, idea time! Sundried tomatoes.
First time problems
The first time we made the egglettes we had a problem with them. I think the oven temperature was too high. This caused them to kind of explode all over the tray, the cases were only half full too. The first time we made egglettes we noticed that they stuck to the muffin cases. These are little problem that need to be ironed out, as we want all the things we make to be, well, perfect! Or as close as possible to perfect. I hear you cry “why don’t they just use the muffin tins on their own?”. We don’t like our food coming into contact with plastics. We could have used silicon muffin molds too, but we don’t like them either, as we think it’s the devils work, plastic muffin trays. That was a joke!
Next time we’re going try grease proof paper in the muffin tin with oil and butter combination. The paper will be cut into strips in the muffin tin. Removing the sticking problem from the trials of egglettes .
Egglette mini omelettes recipe
12 large eggs
Black/white pepper, ground
1 medium – bell pepper, red
1 ½ cups spinach
Put cases in muffin tin and set aside. Preheat oven to 370°F. or 180°C
Whisk the eggs in a bowl. Season with salt and pepper.
Dice the bell pepper into small pieces. Cook the frozen spinach to get rid of some of the moisture.
Fry the mushrooms to help with moisture and give some flavour.
Add the peppers, spinach, mozzarella and mushrooms to the egg mixture.
Fill muffin cups 3/4 full and bake for 20-25 minutes until centres are set and no longer runny.
Allow to cool slightly before serving.
You can use lots of different fillings
Allow to cool completely before chilling or freezing
Extras may be stored in an air-tight container in the refrigerator for up to a week or in a freezer-safe container in the freezer for up to a month. When frozen, to heat up; put in the oven on 160C for about 15 minutes. Make sure they are heated though before eating. From chilled they need to only be in the oven for 10 minutes. You can eat them straight from the fridge too with a salad, like a quiche.