Basic breakfast staples — eggs and toast. How many ways can you make breakfast with these two ingredients? I like to keep my weekend brunches interesting yet simple. So I decided to use bread as a shortcut for my mini quiche crust. You can call it mini egg tarts or shortcut quiche or even omelette muffins.
- Salt and pepper
- Chives /Parsley/Coriander/Basil
- Dried Herbs
- Add milk if you like a slightly smoother texture. If you prefer a crispier version, ignore the milk.
- Bake at 170 degrees Celsius for about 20 minutes. The egg will rise and puff up when it is done, but will flatten once it cools.
- You can use the leftover bread and arrange them in a tray. Pour more egg mixture over it and sprinkle with tomatoes and cheese. A bigger version has been created.
My housemate Pam used to make these little egg muffins without the bread crust. She bakes the omelette mixture in a silicone muffin tray and once it is done, you can just tip the whole egg muffin out. She calls it her whatever-you-like egg muffin, loaded with bacon, onions, cheese and just whatever else she has at home.