So, we ate up all the egg muffins before I could take any pics. They were delish!
Makes 12 egg muffins
1/4 cup melted butter
1/2 cup flour (you can omit for grain free/different texture but still so yummy)
1/2 cup grated cheese
1/2 cup crumbled bacon
-> mix all well, starting by whisking the eggs and adding things one at a time. Divide amoung 12 muffin cups. I prefer silicone- it just pops out perfectly.
->400 for 20 minutes. They will be slightly brown and crispy and yummy looking on top.
2 cups assorted gourmet mushrooms
6 cloves grated garlic (I used a rasp)
1/3 cup butter in bottom of pan
->gently simmer the mushrooms in the garlic and butter for about 8 minutes on med low heat until the mushrooms are browning and wilting on the pan side. Gently flip without breaking mushrooms up. Cook for about 2 more minutes and add the following, leaving on the range until hot:
1 cup of crumbled bacon
1 cup of light cream
1/2 cup grated parmesan
Gently ladle into shallow bowls and top with coarse salt and pepper.
Mmmm. Serve with something like Canteloupe.
I actually made these at different meals, but I fully intended to make them together.