I love eating eggs for breakfast. Every day in Rochester, I would scramble two eggs after I finished my morning run.
But the gym I joined is too far from work for me to go during lunch, which means the only time I can lift during the week is before work. After work is simply way too crowded.
This has drawbacks on the breakfast front, though. I can’t casually whip up some scrambled eggs at the office; the weird looks I would undoubtedly get notwithstanding, we don’t have the technology.
For the first week or so, my breakfast devolved to either a few pieces of fruit or a power bar. One day, I was talking to my mom on the phone and happened to complain about this. Brilliant as she is, she suggested that I get a muffin tin, and bake the eggs into a transportable form. I decided to give it a try; I wouldn’t be writing this if I hadn’t, would I? Here’s how it went.
First, I needed to acquire a muffin tin. Being the cheapskate that I am, I picked out the cheapest non-stick, dishwasher-safe muffin tin I could find on Amazon. I am not only cheap, but lazy. I also ordered the suggested accompanying muffin cups, hoping they would be the right size.
A few days later, my supplies arrived. Oops — the tin was tiny! You’ll see how small in the picture toward the end. Luckily, Amazon’s recommendation engine worked for me, and the muffin cups were equally small.
Getting to Work
Sunday evening arrived, and so it was time to bake. As I said earlier, I ate two eggs a day back east, so I scrambled up ten eggs. To make things more interesting, I also bought some spinach, as well as a portobello mushroom and an onion.
I diced the onion and the mushroom, and mixed those and the spinach in with the eggs. In retrospect, I should have torn the spinach leaves into much smaller pieces. Then, I poured the mixture into the muffin tin. I also sprinkled some crushed red pepper onto each cupcake, since I like spicy things. It was so small (have I mentioned how small it was?) that I could only cook half my concoction per batch.
For those potentially following this “recipe,” I put it in the oven at 350° for about twenty minutes.
They came out looking pretty good!
Look at how small they are, though!! As you can see, the spinach was a bit too big, and probably would have more evenly mixed with the other veggies had I used smaller pieces. Also, I think I should have mixed the red pepper flakes into the “batter,” rather than sprinkling it on afterward.
How Do I Eat These Things?
I brought my creation to work the next day, feeling proud and excited to try them. My first challenge: how do I get the paper off? I hadn’t thought to peel it off when they came out of the oven. Also, they were really hot then. Turns out that microwaving them with the paper still on heats them enough to ease the peeling. Though I got much better at peeling as the week went on, I definitely ate more paper than I ever intended to.
Paper aside, they tasted delicious. Not to toot my own horn, but I highly recommend them.
One Last Pedantic Note
One more thing before I go (or before you start to complain about this very thing). I was trying to describe what I planned to make to a friend, and “egg cupcakes” did not seem to be working. He looked at me like I was an idiot and said, “Aren’t you describing a mini-quiche?” I had never been a big quiche person, so I had no idea what exactly qualifies something as quiche. So, I decided to look it up.
Quiche is a savoury, open-faced pastry crust with a filling of savoury custard with one or more of cheese, meat, seafood or vegetables.
So, since I didn’t have a crust, I technically didn’t make mini-quiches! Who knew?
That’s All, Folks
That’s all I have to say about my wondrous breakfast cupcakes. I had a lot of fun making these, though for the past two weeks I opted instead for heating up omelettes. While the cupcakes are delicious, I can whip up the omelettes in far less time and with far less cleanup. So once again, my laziness wins, I suppose.