I'm a big fan of the weekend brunch. Lazy mornings, getting up whenever and then scavenging the fridge trying to figure out what to placate our growling tummies with.
I'm a huge lover of the quiche. In fact, from 2010 to 2011 I had a mushroom or spinach quiche almost every weekday morning on my way to work. What? You can't blame me! The bakery at the Perth train station had a sinfully irresistible smell of freshly baked goods at 7 and since the pharmacy I worked at was in Midland, 1:15mins away, I always had breakfast on the platform as I wait for the Midland train. Mushroom quiche and peach flavoured Nestea was my undoing.
On this Sunday morning however, we had run out of bread and I wanted something more filling than just baked eggs. So I went with my staple egg muffin recipe and took it up a notch with chives, pepperoni and grated cheese. It was nice and moist on the inside with the flour settled around the bottom and edges to form a browned outer shell.
If you're fit fam you can always substitute the pepperoni with a low fat sausage or thin turkey slices or beef ham.
This is an easy crowd pleaser if you're looking to entertain guests. From start to finish this took about 30 minutes. It'll make six large muffins.
Here's what you need
2 large Eggs
1 cup all purpose flour
1 cup of milk
1/2 tsp baking powder
1/4 cup of pepperoni, sliced and diced.
1/2 cup cheese, grated
4 tablespoon chives
1 tsp dried oregano leaves
Salt to taste
1/4 tsp Black Pepper
1 cube Maggi seasoning,
Here's what you do
Preheat your oven to medium-high (about 200*C)
Add the the dry ingredients; flour, baking powder, salt, black pepper and Maggi seasoning seasoning then whist until uniform.
In a separate bowl, whisk the milk and eggs together. Slowly incorporate the egg mixture into the dry ingredients. Mix until no clumps are visible.
Save some pepperoni slices and half the cheese for the toppings, the dice the remaining.
Add the pepperoni, chives, oregano and half the cheese into the batter and mix
Pour into a greased muffin tray and bake for 12 - 15 minutes.
Take the muffins out of the oven.
Top with cheese and pepperoni slices
Return to the oven but turn off the bake feature (lower burner) and turn on the grill feature (top burner) for 5 minutes or until the pepperoni is crisp and curled around the edges. If you don't have a top burner, you can use the bottom oven feature set on low heat.
Serve with a tomato based sauce for maximum flavour. I used some of my secret recipe Italian pasta sauce that I had left over and it was glorious.
Hope you enjoyed this recipe! Let me know in the comment box.
Lotsa Eggy love,