Baked Eggs & Chocolate Chip Muffins: Basic brunch
A basic brunch that will win you big brownie points! One of my go-to baking recipes is baked eggs. They cook up relatively quickly and can be eaten hot- right out of the oven- or put in the fridge to cool and eaten that way as well. I love them any way I can get them and usually bake them in a dozen so I can have extras to snack on throughout the week. They’re great for breakfast on the go!
And a great pairing for baked eggs is muffins! Nothing beats a fresh, soft muffin- baked from scratch. Usually I’ll go for a healthier apple cinnamon or banana nut muffin (I’ll make a note to get those recipes up another day), but sometimes a girl just needs some chocolate. I’ll pop the recipe for both dishes below along with some pictures to show how they came out. Bon Appetit!
- Rosemary (Optional. Sometimes I’ll put a little bit of rosemary or thyme on a few of them. They still taste wonderful without a little garnish added.)
(Yes, that’s all!)
- First, preheat oven to 375 degrees Fahrenheit.
- Next, spray a muffin tin with nonstick cooking spray.
- Then crack individual eggs, with yolk intact, into each cup of the muffin tin.
- Sprinkle salt and pepper over each egg.
- Place tin into oven and bake for approximately 15 minutes or until yolk is cooked through.
(Yes, it’s really that easy!)
Chocolate Chip Muffins
- 2 cups all-purpose flour
- 3 1/2 teaspoons baking powder (I usually use quite a bit of baking powder because I love my muffins with big tops. If you don’t then you can use a little less.)
- 1 cup milk (Or soy milk if you prefer)
- 1/4 cup applesauce (I tend to use applesauce a lot in baking as a healthy alternative to butter. If you’re not too sure about this then you can use 1/2 cup of melted butter instead.)
- two eggs
- 1 1/2 tsp vanilla extract (I love vanilla extract so I tend to use about 4 tsp of vanilla extract)
- 1 1/2 cup semi-sweet chocolate chips
- 3/4 cup light brown sugar
- 1/4 cup cane sugar
- 1/2 teaspoon salt (May sound weird but salt is really important for balancing the sweetness of all the sugar.)
*You can always adjust the amount of sugar used in the recipe for a healthier alternative.
- Begin by preheating oven to 375 degrees Fahrenheit. (If you’re making the baked eggs as well then you may already have this step done.
- Next you’ll spray a 12 count muffin tin with non-stick cooking spray, or line them with baking cups.
- In one bowl stir together your dry ingredients- flour, sugars, salt and baking powder
- Then in another bowl mix the wet ingredients- milk, eggs, applesauce (or butter) and vanilla.
- Pour the wet mixture into the dry mixture and gently stir ingredients together. You don’t want to beat it too much, just make sure to combine everything.
- Dump chocolate chips into a small bowl of flour and coat them before adding to batter. (This helps to stop the chocolate chips from sinking to the bottom of the cups while baking.)
- Spoon the batter into your muffin tin.
- Bake for 20-25 minutes or until a toothpick can be inserted in center of muffin and comes out clean.
- Remove muffins from oven and place on wire rack to cool. (I’ll usually sprinkle a little bit of sugar on about half of them for a little extra sweetness.)
- And lastly, enjoy!