Stilton, Leek and Pepper Egg Muffins
Recently, Katy from Sugarlaws posted a recipe for mini spinach frittatas. The recipe originated from Kalyn’s Kitchen, where she describes them as ‘egg muffins’. Having recently bought myself a brand spanking new muffin tray, I decided to play around with the quantities a little and knock up some super-quick egg muffins! They are so easy to make and there must be endless variations. These were great to snack on once cold and I also like Kalyn’s idea of eating the muffins for breakfast given that I am currently trying to cut down on bread.
I am attempting to reduce my wheat intake as, for some time now, I’ve suspected I may be intolerant. Not allergic, just intolerant. I have all the symptoms, but I am so reluctant to give it up that I just keep plodding along! Apparently, a significant symptom of wheat intolerance is a craving to eat wheat-containing foods such as bread, pasta and the like, which would explain why I keep putting it off. So I’ve decided to cut down and start weaning myself off slowly. After all, I may be able to tolerate a little wheat? Possibly? Hopefully?!
I made the egg muffins with ingredients I had to hand which were leeks and Stilton. I also added a very generous amount of black pepper to the beaten egg mixture as I wanted the black pepper to be a major flavour and not just a background seasoning. I used eight medium eggs for this recipe, having tried it with six and then deciding that I needed more.The 6-muffin tin I used has deep trays which I filled around 3/4 full. I think the best way is to put your ingredients into the tray, whatever the size, then pour on your egg mixture until each cup is 3/4 full. Then you can just beat up some more eggs if you find you don’t have enough to go around.
The muffins souffled out of the tin rather impressively which caused much excitement for me as I removed them from the oven. They sink very quickly however, as you can see from the picture below. I have to say, the final results are not aesthetically pleasing – they look like wrinkly, spongy blobs, but they taste fantastic! So thank you to Kalyn for her brilliant idea. Although I like to keep things veggie sometimes, I think the addition of some meat like bacon or chorizo would be delicious.
Stilton, Leek and Black Pepper Egg Muffins
180g leeks, washed and finely shredded
80g Stilton, crumbled
8 medium eggs, beaten
Sea salt
Black pepper
Oil, for greasing + one table spoon for frying the leeks
1 six-large-muffin tin
-Grease the muffin tin and preheat the oven to 190 degrees C.
-Gently soften the the leeks in 1 table spoon olive oil for 5 minutes or so until cooked.
-Divide the leeks evenly between the muffin trays and do the same with the Stilton.
-Season the beaten egg mixture with a generous amount of salt and a very generous amount of black pepper (I put a lot of black pepper in the mixture but I think it could have taken more).
-Beat again and pour into each muffin tray until roughly 3/4 full. Give each tray a little stir with a fork.
-Bake for 15-20 minutes until risen, firm and golden.
-If you are a blogger – photograph them quickly, they will sink!!
Category: Breakfast, Eggs, Gluten-free, Lunchbox, Snacks 13 comments »
January 20th, 2008 at 5:29 pm
What a great variation of this recipe. I’ve decided the variations are endless! And yes, mine nearly always sink when I take them out of the oven too.
You have given me the idea of adding links to the variations from other bloggers to my egg muffins post, so I’m adding this and Katy’s version right now.
January 20th, 2008 at 5:31 pm
That’s a great idea Kalyn, I’ll look forward to drooling over everyone else’s ideas!
January 20th, 2008 at 8:12 pm
Leek and stilton, I bet that’s delicious. And the pepper in the eggs looks just perfect! Now that I think about it… I’m not sure I’ve ever had an egg and leek dish! But I love leeks in everything, so that’s on my list to try!
January 20th, 2008 at 9:44 pm
I love the sound of these muffins. You have my sympathy for any intolerance – my husband suffers with bad tummy problems but no one’s ever been able to identify what the cause is, so we’ve gone through many phases of isolating foods and ruling them out. Hope you don’t have to lose all the wheat from your life!
Thanks for stopping by my site – lovely little blog you have here. It’s definitely getting added to my Google reader…
January 21st, 2008 at 11:27 am
Helen, I am so glad I discovered your blog! This is such an easy, delicious looking recipe. I just bought a big bag of leeks the other day so I will definitely try this.
January 21st, 2008 at 11:32 am
Katy – Eggs and leeks really are a delicious combination, as I discovered when I made leeks mimosa!
Anne-Marie – Thank you for your kind message, it is a pain having to cut something out. Hopefully I won’t have to go the whole hog…..
CityGirl – This is just the recipe to try with your big bag of leeks. Please let me know how it goes, and also if you try any variations.
January 22nd, 2008 at 9:37 am
I think you can get professional help with that sinking feeling, Helen. In the meantime, I’m tagging you (see my latest post).
January 22nd, 2008 at 4:30 pm
Thanks Trig! I’ll look into that…;-)
Meanwhile, I shall occupy myself with the tagging!
January 24th, 2008 at 2:18 am
Oh my! Helen! These look amazing and I never would have thought of them in a million years! I am so excited to try them…you can tell by the amount of exclamation points I just used. Haha.
February 6th, 2008 at 12:55 am
Egg muffins … now that is a cool recipe.
Hey – you probably know this already, but a lot of people with wheat sensitivites can eat spelt & emmer grains…they are totally different to work with…but definitely workable. My wife has got some of the baddest wheat-free baking that I know.
February 11th, 2008 at 10:28 am
Very Nice Site! Thanks!
February 11th, 2008 at 10:43 am
Cassie – Exclaim away! I’m glad you liked the idea. Let me know what you think if you try them.
Justin – Yes, I do know that spelt is n alternative but , like you say, only some people can eat it. I’m definitely up for trying different grains in my cooking. I’ll check out your site for some of that baking!
September 22nd, 2009 at 7:06 pm
I don’t know If I said it already but …Excellent site, keep up the good work. I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks,
A definite great read..
-Bill-Bartmann