Nope, I didn’t go to McDonalds. But I have been having an eggcellent time in my own kitchen…

…and now it’s Tasty Tuesday! I’ve been crafting all night, and boy have I worked up an appetite! You know what would be a quick snack and also a prep for tomorrow’s breakfast or lunch?

Baked eggs! I recently saw a photo of eggs popped into muffin tins for quick baking. I hadn’t ever baked eggs before, though. Hmmm, I thought. I don’t want to waste a dozen eggs if this doesn’t work… so I improvised:

• used only 3 eggs
• used a mini muffin pan
• separated the whites and yolks into “half eggs”
• filled the extra spaces with water
• used nonstick, just to make it easy on myself

Popped them in the oven for about 10-15 minutes at around 375.

How did it go? Awesomely! They look a bit funny in the “before” due to my separating of the eggs and yolks, but they bubbled up nicely and tasted just exactly like a fried egg. But all done at once for both man-go-round and I. We both thought they were delicious with ketchup, and disappeared in about 2 minutes!

Wouldn’t this be a great idea for a brunch party? You could toss in a cookie sheet full of baked french toast at the same time and spend all of the extra time sipping coffee and socializing! It would also help make breakfasts for a week or to make uniform eggs for english muffin sandwiches!

Do you ever experiment with less conventional methods of cooking? What ingredients would you add to these eggs-in-muffin cups to make them more special?

Meri