Egg and Cheese Muffins Recipe

These egg and cheese muffins are so delicious, you’ll want them for breakfast every day.  You can make them as a simple meal, or you can “dress them up” as fancy as you’d like.  By adding your own ingredients and additions, like fruits and maple syrup, you’re sure to please everyone you serve.

Egg and Cheese Muffins

Ingredients

(amounts will vary depending on the number of portions being made)

English Muffins

Ham

Eggs

Swiss Cheese

Butter

Instructions

For the eggs, we wanted to make several eggs all at the same time so we used a muffin pan.  I did not know how long to bake them for however so I went online to try to find the answer.  Almost every post involved scrambled eggs and that was not what we had wanted, so I was very happy when I found this site:  Leite’s Culinara.

First, get the English muffins sliced and lightly coated with butter.  Place them on a parchment paper lined baking sheet.  You can then add a slice of cheese on top of each one.

Preheat the oven to 350 degrees.  Prepare the muffin tin by either using cupcake liners or coating the pan with butter.  We enjoyed using the cupcake liners because it made them very easy to remove from the tin.  This made for an easy transfer to the plate.  It also allows the diner to prepare the plate as they wish.

Crack one egg slowly into each liner; you don’t want the yolks to break!

Put them in the oven and keep an eye on them.  If you want them quite runny, bake them for 8-10 minutes.  If you prefer to have them more solid, bake for a maximum of 12 minutes.

In the meantime, cut the ham into chunks and start heating it in a frying pan.

Once the eggs are done, take them out of the oven.  Put the muffins in the oven so the cheese can melt.  Keep your eyes on them.

You can start plating at this point.  We used slices of watermelon and oranges around the plate along with leftover raspberries and blueberries.  Once the muffins are ready and the cheese is melted, place them on the plate and put the pieces of ham on top.  You can then put the egg -which is still in the cupcake liner- next to muffin.  It may look a little odd but it makes it easier for each diner to eat it the way they want (on the muffin or separately).

Since we were also serving children, we made them separate plates that had a deconstructed version.  The kids loved it, so it’s a kid approved recipe too!

If people wish, they can remove the eggs easily from the cupcake liners and put them on the muffins.  Once you cut into the egg, the yolk will pour out on the rest of the ingredients.  It is absolutely delicious.

Side note:  I made a form of this again this morning.  This time, the eggs were done the same and it was just on regular toasted bread.  It made me think that the next time I make it, I would use toasted bread, make an avocado spread, layer that with bacon, the eggs and then cheese on top.  I came back to this recipe and made Cheesy Mushroom and Egg, Bacon and Avocado Toast.

Vanilla Yogurt With Fruit

Ingredients

This is not complicated and you can use whatever fruits and yogurt you would like…

We used:

One container Raspberries

One container Blueberries

2 Pomegranates

Vanilla Yogurt, 1 scoop per bowl

Instructions

After washing and preparing the raspberries and blueberries, it is time for the pomegranate.

Cut the pomegranate in half and then cut the ends off.  Apparently, if you hit the side with the cut off ends, the seeds should fall out.  This was not the case for me.  For the first pomegranate I was pretty much just tearing it to shreds trying to get the seeds out.  I ended up looking like I had slaughtered something.  I had red juice ALL over my arms, hands, and my sister later found it on my chest and neck.  Be warned- the seeds are EXTREMELY juicy and WILL get all over the place.

For the second pomegranate, I divided it up in the sections that can be seen when you cut it in half (it almost looks like a star).  Once I did that, I removed the “peel” from the back and to my relief, was able to get the seeds out MUCH more easily.

Put the yogurt in the bowl, sprinkle the fruit on top and voila!

Whether you eat it as an appetizer or after the main meal to cleanse your palate, it tastes absolutely amazing.  All of the work involved for getting the pomegranate seeds is definitely worth it.  They add such a unique taste and it is so refreshing.

My brother-in-law added homemade breakfast potatoes that were a great side dish.  All you have to do is dice potatoes, season them as you wish, and fry them in oil and/or butter for a few minutes.  You can also bake them in the oven.