One of the reasons I adore Pinterest so much is I can keep all sorts of cool foodie ideas in one spot without having to print anything out. This way I have visual bookmarks for all sorts of amazing ideas and no giant stack of paper.
When I saw this pin for muffin tin breakfast eggs I knew I had to try it! It originally came from Mascheesmo’s Breakfast Sandwiches post. Also, my complimentary PC Black Label Truffle Aioli‘s expiry date was fast approaching so I thought the morbid angle worked to mourn the end of a fabulous product.
So yes, I miss Halloween. It feels so far away and I wanted to make some spooky food so I got out my Skull Cupcake Pan and sprayed it with some canola oil from my non-aerosol mister.
I added some eggs and put them in a preheated 350F oven.
Reg does not like runny eggs so I took them out at 17 minutes. The yolks may look raw but they were surprisingly firm to the touch.
I added some shredded old cheddar and put them under the broiler just in case they were not cooked enough.
They were perfect! And can you see the skull?! I know it is subtle but it made me laugh.
Once added to the English muffin and slathered with that totally addicting Truffle Aioli and additional toppings… no one would be the wiser.
Again, this idea on Pinterest was genius! So easy and fast, you could make eggs on a large scale all at the same time with hardly any work at all. I highly recommend giving this style of cooking eggs this weekend and yes, you can use just ordinary muffin tins if you want.
BTW, I froze the last of the aioli. I just could not put it down the drain. Everyone (including my mom) said there was no point but I hate waste. I am going to try and bring it back from its cold foodie grave one day soon…
Does this make me the Frankenstein of the foodie world?
Debra She Who Seeks says
Next time, cross the bacon so it looks like a skull and cross-bones. Arrrgh!
Suzie Ridler says
Debra, you are a genius!!! Brilliant!
Those look absolutely ghoulishcious! I’ve made mini frittatas in muffins tins before and they are scrumptious, never need to worry about runny yolks and the veggie and cheese combos are endless. I learned the hard way though, that you really need to give the tin a good oil coating otherwise they are hard to remove.
I love pinterest also. So cool your sandwich.
The muffin tin idea is a great one. Some friends and I were talking about it last week. (Trying to come up with some breakfast sandwich ideas that could easily be done in bulk). And one perk is that you really cut back on how much oil you use because you aren’t frying the egg in a pan!