EGG MUFFIN or EGG SOUFFLE

Egg Muffin or Egg Souffle – Coffeepot Style

 

Ingredients – 4 Muffins:
1 small onion minced
hand full of chopped arugula
½ tsp Adobo
¼ tsp of freshly ground black pepper
3 oz Sharp Cheddar cheese shredded
2 oz water
Serve with Salsa

Method:

1. Pull arugula or spinach from stems and shred or cut into small pieces. Place in bowl.
2. Mince the onions and add to bowl.
3. Shred the cheese into the bowl.
4. Toss with a fork until uniform.
5. Add eggs to the bowl, break yoke and mix into the cheese and vegetables.
6. Fill 3 silicone cups with mixture about ¼ inch from top.
7. Put 2 oz of water into coffeepot (this will increase heat transfer and prevent any spillage from sticking to the bottom
8. Carefully place silicone cups with egg mixture into coffeepot.
9. Cook for 1 hour.
10. Separate muffins from walls of silicone cup with a fork. Turn over and remove silicone cup.
11. Serve with salsa.