Remember the muffin-in-a-mug fad? Well, we’re bringing it back! Sort of. Except there’s no need for a microwave to make these muffins—or even an oven for that matter. What is this sorcery, you ask? Are you ready to be amazed?
To make these fluffy breakfast muffins, we’re embracing the sous vide technique, which takes place in a precisely temperature-controlled water bath. For this recipe, we secure the egg muffin mixture in 4-oz. canning jars, which are submerged until they reach the targeted temperature.
While they’re cooking, prepare a probiotic-enhanced, belly-pleasing homemade ketchup for dipping. When ready, use a knife to scoop the muffins out of the jar (a broiler helps, too) and serve!
Ingredients
6 eggs
1 cup spinach, chopped
1/2 cup onion, chopped
2 Tbsp. roasted red pepper, finely chopped
1 Tbsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. pink Himalayan salt
Black pepper, to taste
Directions
- Fill sous vide appliance with water and preheat 172 degrees F.
- In frying pan, heat oil. Sauté veggies and garlic powder.
- In bowl, whisk eggs and salt until creamy.
- Divide egg mixture and veggie mixture into six 4-oz. canning jars; combine. Loosely place lids on jars. Note: Securing lid on too tight will cause pressure to build up in the jar, which can shatter the glass in water bath.
- In sous vide appliance, submerge jars and set for one hour.
- Remove jars from bath. Using a butter knife, run blade around edge of egg mixture. Repeat with each jar.
- Under a broiler, set jars upside down for a few minutes until mixture easily falls out of each jar.