I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup.
They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave as a quick breakfast before heading to work. I ate them straight up, but Mr. KMW had the great idea of putting them in between an English muffin with a little ketchup, a breakfast sandwich on the go!
You can definitely mix up the ingredients, like you would an omelette or egg scramble. The recipe below makes about 8 or 9 muffins.
1 tablespoon milk
1 teaspoon salt
1 teaspoon pepper
6 slices prosciutto, cut into pieces
1 tomato, chopped
1 tablespoon chopped chives
1/4 cup grated parmesan cheese
Preheat oven to 375 degrees.
Add eggs, milk, salt and pepper to a bowl. Beat together. Mix in prosciutto, tomato, chives and parmesan.
Grease muffin pan and pour mixture evenly into muffin cups, so they're about 3/4 full.
Cook for approximately 20 to 25 minutes or until egg is set.