Beep, beep, beep…beep, beep, beep …
That’s the sound of my lovely alarm clock, informing me it’s 7 a.m. and time to wake up. Every morning, I jump out of bed, wash my face, and get dressed. Then I’ll go to the kitchen, quickly heat up a plain breakfast of two slices of toast with a sunny side up egg, and run out the door.
Does this sound familiar to you? Now, what if I tell you that we can have more creative breakfasts by using the same toast and eggs, and any ingredients you already have in the fridge.
Don’t worry, I know that your weekday mornings are already quite hectic, so I won’t make you cook fancy breakfasts. Instead, I’d like to share a recipe for mini egg muffins that you can cook on Sunday and still enjoy throughout the week. Just simply reheat a couple of them in the microwave for one minute.
To put these little goodies to the test, I invited Ben Hedges, the bilingual presenter of “Laowai’s View of China & Taiwan,” to my kitchen to try them. He bit into a muffin, and slowly chewed as his eyes glanced right and left, and then said (in Chinese), “I tasted imagination and healthiness.”
These little muffins are fluffy and soft. You can add any ingredients you like, but here they will surprise you with some crunchiness from the scallions, sweetness from the corn, and juiciness from the peas. You can get a good portion of your daily protein, vitamins, fiber, and healthy carbohydrates all in a single bite. The best part is that you can take them with you on the run.
Ben liked them and I hope that you will too!
On-The-Go Egg Muffins Recipe
Prep & Cooking Time: 20 minutes
Serves: 4 (Makes 24 mini muffins)
Ingredients
Oil, melted butter, or oil spray (to grease muffin tin)
6 slices of bread
6 large eggs
4 tablespoons chopped scallions
4 tablespoons peas
4 tablespoons corn
4 tablespoons chopped ham
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons water
Directions
Heat oven to 400 F. Grease the muffin tin with melted butter or oil. (Or, use oil spray, for convenience.)
Cut each slice of bread into 4 strips. Take a strip and curl it into a loose spiral shape, then press into the bottom of muffin cup to form a base, pressing up on the sides to create a 1/2-inch crust. Repeat for the remaining 23 muffin cups.
Into each muffin cup add a small spoonful of scallions, ham, peas, and corn. Of course, you can mix and match, and have fun with it.
Beat the eggs lightly, and then add salt, sugar, and water. Mix well. Divide the egg mixture evenly among the muffin cups.
Bake these lovely goodies for 15 minutes, or until the eggs are set and the edges are just starting to brown.
