We try fairly hard to eat well around our house. Fruits and veggies are common snacks. We eat whole grains and lean meats.
BUT morning is not my friend, and we usually end up eating cereal or “cereal bars” (which may have some redeeming qualities, but are mainly sugar and preservatives). And so I decided to look for an alternative, and I think I’ve found it: mini egg muffins. They take about 15 minutes from start to finish and only have a few ingredients!
You can cook these in a regular size muffin tin, but it takes longer to cook…and to cool!
Plus little hands can grasp at the little ones a lot better.
Start by whisking 4 eggs in a small bowl.
Add 1 cup of “goodies” and a little salt and pepper.
What kind of “goodies?” Cheese, meats, veggies, whatever suits your fancy!
Best part? You can mix and match your favorites, which for us is usually whatever was left over from dinner the night before.
Just chop the meat and veggies into little pieces and toss them in!
I’ve done ham with Swiss cheese, chicken and broccoli with Italian cheese, and pepperoni with mozzarella and parmesan.
**Edited to add: Make sure you grease the muffin tin with either butter or spray.**
Pour the mix into the mini muffin tin. This recipe will make 1-2 pans, depending on the size of your “goodies.”
Remember that eggs expand when they cook, so only fill it about 2/3 full.
It won’t look like much, but I promise it’ll rise.
Bake at 350 degrees for about 10 minutes, or until golden brown.
The toothpick test will work with these if you aren’t sure about doneness.
And that’s it!
Remember those Little Debbie oatmeal creme pie thingies?
I think those are kind of disgusting, but love the concept.
Cookie-cake, icing, no-fork-required.
Enter Red Velvet Whoopie Pies.
We are having a party in a few weeks and stumbled across this little recipe.
I typically see a recipe with more than 6 (ok…4) ingredients and I’m all “Forget it! That’s too much work!”
But these? I promise are worth it.
But I must admit something: It took me 3 batches to get it right.
The first time I made them, I forgot the baking soda.
(In case you aren’t a baker, baking soda is one of those ingredients you can not leave out.)
The second batch tasted fine but didn’t set right.
They were supposed to be perfectly cute little circles and ended up being kinda…flat ovals.
Apparently you can over-grease a pan.
So, since the third times a charm, I tried it again.
And now…if you want to make them, you follow these directions AND read my notes:
- Sure the gel coloring is probably a little better for you and it makes a lot less mess, but just go with the bottled stuff. The color was prettier and the batter set better.
- Don’t grease the pan. Use wax or parchment paper and gently peel them off once they cool.
- Make twice as much icing as suggested. It’s goooooood. You’re gonna want more than one tablespoon per pie.
- If 24-36 whoopie pies sound like a lot to you, don’t consider cutting the recipe in half. You will eat them all, I promise. And if you don’t, they freeze well. We tried that last night and I’m happy to report that they are just as delicious as the fresh ones.
So, go forth all ye bakers and get to work.
Or at least save this recipe for Christmas or Valentine’s Day.
I wonder if you could make them green? I don’t see why not?
Think about how cute that would be!
