I discovered this recipe when I was looking for ideas of things to contribute to my Mom's Easter Brunch. Since we are all kind of stuck in our houses right now, I decided to try them at home first and see if they are any good. They are seriously my new favorite thing! Like not just for breakfast, but in general.
As you know, I'm really into sauces. We had a leftover sauce I had made for another dish. It was supposed to be kind of a blue cheese sauce, but it doesn't taste like it. It tasted more like a cheesey sauce. These tasted amazing alone, but even more amazing with this cheesey sauce, so I will share the link to both recipes at the bottom of the blog as usual.
These are full of veggies and they bake perfectly. You will find that the batter seems runny, but don't fret, because they will still turn out lovely. You have to make sure that when you transfer these to the muffin tin that you have an even amount of the veggies and the batter in each cup. The veggies called for are corn, kale, peppers, and shallots, but you could use any veggies you want or have on hand.
When my hubby the taste tester tried these, he said they were delicious, but he thought they could use more salt and something to make them spicy. Since I can't handle any spice, I did tell him he'd have to add his own at the end. I did, however, make these again and added a bit more salt. I didn't think it really changed the flavor much.
Note: Kala Namak, or black salt, is part of this recipe, this is what gives it an eggy flavor. I am not sure where in a grocery store you would look for this, but if it were to be found locally, it would probably be near the Indian foods as Kala Namak, or black salt is from India. I ordered mine on amazon and I've been loving making eggy dishes ever since!
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