I always see eggs being cooked in muffin cups. When you want to put them on an english muffin well they just don't fit! They are to tall and not round enough. So here was my theory; I made them in a whoopie pie pan! They are the perfect fit. I have how ever never made whoopie pies with the pan. Maybe one day. There is a few different ways you can freeze these. You can put them on the english muffin, wrap in parchment and freeze or I wrap them singly, microwave for a few seconds and place on a freshly toasted muffin. I guess it depends on how much time you have. Either way works well. So give them a try and tell me whatcha think ;)
7 whole eggs
2 tablespoons milk
1/4 teaspoon baking powder (the secret ingredient to make them puff up just enough)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried oregano
I used bell pepper, red onion, turkey sausage, and cheddar cheese about 1/2 cup of each
Preheat oven to 350 degrees F. Grease a 12-cup whoopie pie pan with non-stick spray.
In a medium bowl, whisk eggs, milk, salt, pepper, and oregano until just combined. Divide the egg mixture evenly to each 12 whoopie pie cups. Sprinkle as much or as little of your optional toppings. A little of this a little of that.
Bake for about 15-20 minutes or until egg is set.
Let cool 5 minutes, then using a knife, loosen up the edges of each egg and carefully remove. Eat on english muffins or all alone.
*If freezing let cool completely wrap in parchment paper then in plastic wrap.
**Shared over at Melt in you mouth Mondays, Love Bakes Good Cakes, Totally Tasty Tuesdays, Trick or Treat Tuesday, Foodie Friday, Weekend Potluck, Strut Your Stuff Saturday, Spotlight Saturday, Melt In Your Mouth Mondays