They didn't fall for it when I gave them "Cheese Pie."
Looking back, these poorly labeled "mommy's special cupcakes" didn't really stand a chance. Especially considering they lacked both frosting and cake.
I've been eyeing recipes for egg muffins, which are essentially omelets made in cupcake tins. They keep popping up on Pinterest, my new recipe repository/guilty pleasure. I thought maybe, just maybe, this would be the gateway egg for my fickle trio.
Per usual, I thought wrong. My perceptive preschoolers know when their mommy is selling them a bill of goods. No one even took a taste. But it is possible I got a, "no thanks." That's progress on one front, at least.
These egg muffins are great for breakfast on the go. Or breakfast during Passover. Or any time you are craving some eggy and cheesy goodness.
Just don't try to pass them off as cupcakes.
Egg Muffin Recipe
Adapted from KalynsKitchen.com
12 eggs for metal muffin tins (15 eggs for silicone muffin pans)
1-2 cups grated cheese (I used Fontina)
3 green onions, diced
Blanched broccoli, chopped (can substitute with any veggie of your choice)
Salt and Pepper, to taste
Preheat oven to 375 F. Spray muffin tins with cooking spray.
In the muffin cups, layer vegetable(s), cheese, and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, and beat well.
Pour egg into each muffin cup until it is 3/4 full. Bake 20-30 minutes until muffins rise and are slightly browned and set.
Muffins will keep more than a week in the refrigerator without freezing. Egg muffins can be frozen and reheated, but are best when they're just refrigerated. If frozen, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.