Comments on: Breakfast Briefs: Savory Eggy Muffiny Breakfast Things

By: Food Junta » Blog Archive » Breakfast Quinoa

Food Junta » Blog Archive » Breakfast Quinoa — Mon, 26 Apr 2010 16:57:08 +0000

[...] breakfast recipes!” they demand. “But, Kevin has an entire series called ‘Breakfast Briefs,’” I protest. “More breakfast recipes!” they demand [...]

By: Kevin

Kevin — Wed, 11 Nov 2009 22:33:12 +0000

I believe that it substitutes for fats here, but there’s no odd texture. The final result is a lot like a popover.

By: Amanda

Amanda — Wed, 11 Nov 2009 21:56:21 +0000

Kevin, tell me about the cottage cheese – does it compensate for something (like apple sauce can do for fats in some baked goods), or add a certain flavor or texture? I’ve never seen it included in a baking recipe before and am a little wary. Don’t get me wrong, I love the stuff, but I’m really easily put off by odd textures (I honestly can’t eat a banana. Yes, you may snicker at that).

By: morgan

morgan — Sun, 27 Sep 2009 15:22:55 +0000

Just tried this with potatoes, leeks, and carrots, substituting ricotta for the cottage cheese…delicious!

By: Shana

Shana — Mon, 14 Sep 2009 17:45:30 +0000

Kevin,

I read this post as I am planning to attend a breakfast-food “smorgasbord,” this weekend. One more thing to add to our list!

I’ll be putting the last of my basil and oregano in them.

cheers,
Shana

By: Kevin

Kevin — Tue, 08 Sep 2009 18:28:15 +0000

Good questions:

They keep for about a week, but definitely should be put in the fridge.

As for herbs, thyme, parsley, and oregano would all be good…

By: Ashley Elizabeth

Ashley Elizabeth — Tue, 08 Sep 2009 17:52:23 +0000

This sounds spectacular. What herbs do you recommend to add along. Also, how long are these good for? Meaning, if I bake eggy muffins on Monday, are they good for Tuesday or Wednesday??

peacenhugs
AE