Because I had to catch my boss and a section head before they leave for the annual planning workshop to get their signatures on a document, I had to prepare breakfast that I can easily take with me--and also one that can be easily consumed! To quote one popular principle in my law books, "time is of the essence." I read about this recipe online months ago and I was longing to try it.
Sadly, I didn't get to save the link so the ingredients and the procedure was lost into thin air, as far I'm concerned. Haha. I only found it again two days after I've made them! So this is my version.
I almost failed to document this foodie moment, but in the nick of time, I remembered to take a picture, so yay! Here's a picture of the little delight!
1 1/2 cup flour
1/2 cup milk
1 teaspoon salt
2 tablespoons oyster sauce
2 tablespoons grated parmesan cheese
Greased muffin pan(s)
*You may put anything you wish. In my case, I chopped a long sausage and a large white button mushroom, fried together in olive oil. Suggested: bell pepper, tomatoes, corn, bacon--I could go on all day.
This is how we do it:
First, preheat your oven to 150°C (302°F)
Beat the eggs, adding in salt and milk. Then fold in flour and parmesan cheese. Gradually add in other ingredients such as sausages, mushrooms, etc. Add 2 tablespoons oyster sauce. Mix well. Ladle mixture in greased muffin pans. Bake for 30 minutes or until golden brown.
Cool in plates, ready to serve!