This mini egg candy recipe is easy, fun, and plentiful (!). It’s an absolute winner, especially for those who are short on time (raise your hand) and want a nutritious, sugar-free breakfast option. They also make a great appetizer for brunch or, quite frankly, any gathering.
The recipe is a snap to put together using ingredients you most likely already have on hand. (I made the recipe as directed, using dairy, but if you don’t use cream or cheese all the ingredients are pretty much pantry staples.)
I particularly enjoyed the flavor of the sundried tomatoes paired with the earthy spiciness of the sautéed mushrooms, but I’m also excited to experiment with other variations, such as some braised garlic greens, shredded zucchini, or even chopped Canadian bacon or cooked Italian sausage .
The muffins popped out easily and gathered into a pile of delicious little treats. I saved a few to test their endurance and two days later they were just as wonderful.