Depending on your preference, I am either one of those weirdos who loves ketchup with her eggs or one of those truly awesome people that understands how amazing ketchup goes with eggs! I have been eating any type of eggs with ketchup ever since I was a little girl when I realized that there were a few condiments which I really, truly loved and would probably define my entire eating life. Ketchup is clearly one, but I could go on and on about yogurt (I will be making some recipes solely focused on yogurt soon enough). So I decided that in honor of my love of ketchup + eggs and my random desire to make something egg mcmuffin-ey that isn’t from McDonalds, I will try to make egg & cheese muffins with homemade ketchup.
I started by making the ketchup which involves a base of shallots and garlic. I only recently started using shallots in cooking (really because of my husband who is always using them) and they are so sweet and delicate. Then I add tomatoes and apple cider vinegar.
I add a whole bunch of spices including cumin, cinnamon and cayenne as well as salt, pepper and honey.
I let the sauce simmer for about 10 minutes on low/medium heat.
While thats happening, I whip up the scrambled eggs. I used 4 eggs and some Mexican shredded cheese (thats what I had in the fridge) to get it all cheesy. You can use any cheese you like!
Then its time to make the muffins – I am using a recipe I found on food.com. It’s the first time I used it but I like it for the base of this egg & cheese muffin. I make muffins all the time, so I think I will use this recipe again.
Then I put all the components together, add a little extra cheese on top and let it bake for 20 minutes.
I loved how these came out. The tangy tomato flavor with the spongey muffin base worked really well. I have been wanting to host a weekend brunch at our house for ages and if I ever get around to it, these will definitely be on the menu!
Total prep time: 20 minutes Total cook time: 40 minutes
Serves: 12 muffins
Homemade roasted tomato ketchup
Prep time: 5 minutes Cook time: 15 minutes
- 1 tablespoon vegetable oil
- 1/2 shallot, finely chopped
- 1 clove garlic, minced
- 1/4 cup apple cider vinegar
- 1 can (15 oz) crushed tomatoes
- 2 teaspoons tomato paste
- 1/2 teaspoon honey
- 1 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne
- 1/2 teaspoon cumin
- 2 tablespoons brown sugar
- 2 teaspoons sea salt
- Heat the oil on medium heat in a sauce pan.
- Add garlics and shallots, cook until slightly brown
- Add the crushed tomatoes and tomato paste, heat through for a few minutes
- Add apple cider vinegar and all of the spices. Stir well.
- Cover the pan and let simmer on medium/low heat for 10 minutes
- Allow the sauce to cool before using on the muffins
- 1 tablespoon butter
- 4 eggs, beaten together in a bowl
- 3/4 cup mexican shredded cheese
- Salt and pepper
- Heat the butter on low heat in a frying pan
- Pour the eggs into the pan
- Cook for 1-2 minutes before folding the eggs over and breaking them apart
- Add the cheese and salt and pepper
- Cook for another 1-2 minutes until eggs are cooked to your liking (they will be cooking more in the oven)
Cook time: 5 minutes
Prep time: 10 minutes
- 1 cup flour
- 2 tablespoons sugar
- 1/2 tablespoon baking powder
- 1/4 tablespoon salt
- 3 tablespoons vegetable oil
- 1/3 cup water
- 1 egg
- Mix the dry ingredients together. Create a well in the middle.
- Blend the wet ingredients together. Pour the wet ingredients into the well of the dry ingredients.
- Combine until everything is folded in. Its ok for the batter to be lumpy.
Putting it all together
Prep time: 5 minutes Cook time: 20 minutes
- Grease the muffin pan
- Put two spoonfuls of the muffin dough at the bottom of each muffin section
- Add about a tablespoon of ketchup on top of each so it fully covers the dough
- Add a layer of the scrambled eggs on top
- Cook in the oven for 20 minutes, until eggs get slightly golden-brown.