Smokey Egg Muffins
Smokey Egg Muffins
Maryland's crab is one of the most iconic foods in America. Maryland blue crab combined with oyster mushrooms makes for a rich, satisfying filling for egg muffins.Recipe courtesy of Danielle D from Maryland, America's Best Recipe Contest/Eggland's Best
Prep Time
10
minutes
Cook Time
25
minutes
Servings
6
Total time: 35 minutes
Ingredients
- 12 large oyster mushroom caps
- 1 tablespoon thrive culinary algae oil
- 3/4 teaspoon liquid smoke
- 1/2 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh cracked black pepper
- melted ghee for oiling muffin pan
- 1 1/2 cup lump maryland blue crab meat
- 1 1/2 cup shredded russet potatoes
- 12 tablespoon finely diced gouda, divided
- 6 tablespoon fresh chopped chives
- 8 eggland's best eggs (large)
Directions
- Place a baking sheet in the oven. Preheat to 375 degrees F.
- Use a cloth to wipe the mushrooms clean (do not use water).
- Toss the mushroom caps with algae oil and liquid smoke, but take care not to over-saturate.
- Remove the baking sheet from the oven and cover with parchment paper.
- Bake the mushrooms on the covered sheet for 5-8 minutes or until toasted.
- Remove from oven and set aside.
- Mix the maple syrup, smoked paprika and black pepper along with mushrooms. Set aside.
- Keep the oven heated to 375 degrees F. Liberally oil a non-stick 12-cup muffin pan with the melted ghee to ensure easy removal.
- Place the lump blue crab meat in a large bowl and season to taste with Old Bay.
- Mix the crab with the shredded potatoes and chives. Set aside.
- Lightly whisk the eggs in a 2-cup glass measuring cup for easy pouring. Add salt and pepper to taste, and whisk until combined.
- Fill each muffin cavity about 2/3 with the crab mixture, and add 1 teaspoon of smoked gouda per cavity. Distribute evenly until gone.
- Pour about 2-3 tablespoons of eggs in each cavity, distributing evenly until gone.
- Top each muffin with a mushroom, lightly pressing each one into the egg.
- Bake for about 18-20 minutes or until muffins are set and lightly golden.
- Cool on a wire rack for 10 minutes before popping out and eating.