“Eggs-pect the Best"

 

Setting up a brunch is truly fun.  For weeks, I thought of ideas, how to present it.  Of course, eggs were to be the highlight but in truth, I use eggs, in my recipes, so there was no stressing over dishes to make.  I made some egg dishes where egg was the key ingredient and I baked and used more Eggland eggs.

“Eggs-pect the Best" is a fitting description. I did “Eggs-pect the Best" and I got the best. I will take credit for my cooking but I give Eggland's Best, the credit for the quality of eggs. I never thought about differences in eggs before. That has changed. Like everything in life, there is good, better and best.  So Eggs-pect the Best with Eggland's Best.

We had a successful brunch with lots of good food, if I say so myself.  I set up the table with stations.

* Potato Bar
* Egg Muffins, Frittata, Egg Salad
* Salads

* Cheese

* Cakes and Muffins


My potato omelet muffins was delicious and fun to eat.  I like serving ready to eat small portions.  It is a lot easier than having to cut up food into serving sized pieces.  I am always making minis and this time, was no different.

Potato Omelet Muffin

5 medium potatoes
8 eggs
2 tablespoons butter
2 tablespoons olive oil
2 scallions, chopped
2 tablespoons chives, chopped
1 cup cheese of choice (I used a spiced mozzarella)
1 red pepper, diced
1/2 cup milk
1/4 cup sour cream (low-fat)

Method:

Preheat oven to 350 degrees F.  Spray cooking oil in each muffin insert in a 12 cup muffin tin, regular size.

In a large skillet, put the butter and half the olive oil. Use remaining oil if needed. 

Cook the red pepper and scallions for 3 minutes.  Add chives and cook for 1 additional minute.  Remove from pan and replace with potatoes. 

I sliced the potatoes on my mandolin on the thinnest slice and the potatoes were actually translucent.  

Cook potatoes for 10 minutes until slightly browned .  Stir every 2 or 3 minutes.

While potatoes are cooking, mix milk, eggs, sour cream and cheese. Add peppers, scallions and chives to egg mixture.

Place potatoes on the bottom of each muffin  insert.

Spoon the mixture into each muffin compartment, covering sliced potatoes.

Bake for 30 minutes. I put a sharp knife in the middle of a few, like we do for baked goods, to make sure I did not have soft eggs.   

In the oven, these were blown up to have beautiful puffy tops, which collapsed, upon removing them from the oven.  Although, not as pretty as with the puffs, they made up for this in taste.  

Options:  These would be even better, in my opinion, with Cheddar Cheese.  Any cheese would work though.

Add 2 tablespoons of cream cheese and I think, a creamier muffin would result.  (These are not real muffins.  They just look like them.)

My next post is going to include a giveaway and more information on the recipe contest.  Hopefully, I can get it done, after work.

 

***Thanks to Emily who has held my hand throughout this and helped me work out the logistics so I could have this opportunity.***

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