No Easter breakfast without an egg recipe. I prepared these Pulled Pork Egg Muffins with homemade pulled pork. They were good. Especially Yuri liked them. These muffins are perfect for breakfast on any day, to make up for left-over pulled pork or at a brunch table. These egg muffins would also be perfect to take with you on a road trip.
The eggs give the muffin some structure. The pulled pork gives it flavor and a bite. More bite comes from the mushrooms and red pepper. The recipe comes from the food blog Simone’s Kitchen.
Easy to make. You can use homemade pulled pork, like I did or store-bought pulled pork. They’re both hot and cold good. Next time we’ll add some more seasoning., this batch was a bit boring.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Pulled Pork Egg Muffins
Allergies: egg, pork, mushrooms
150 grams pulled pork
1 tablespoon Provencal seasoning
150 grams mixed mushrooms
1 teaspoon garlic powder
1 red pepper
14 sprigs of chive
Slice the pulled pork in small pieces. Cut the mushrooms and the red pepper, discard the seeds. Cook the pulled pork with the red pepper and mushrooms in a frying pan.
Scoop the pulled pork mixture in the cupcake tin cups. Cut the chive small with a scissor. Whisk eggs with Provencal seasoning, garlic, chive, pepper and salt. Pour this in each cupcake tin cup with pulled pork in it.
Bake in a preheated 180°C/356°F oven for 25 minutes.
Let cool down a bit. Serve immediately or cold.
- Recipe source is Simone’s Kitchen.
- Enough for 12 muffins.
- Don’t be timid with the pepper.
- Can either be eaten hot or cold.
- Can be frozen.