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Author: admin, 23.05.2015
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes.
Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. These muffins can be made prepared and baked in less than 45 minutes and provide breakfast for a week!


Julia, I was so glad when I found the parchment muffin liners since I don’t have silicone muffins cups. I love egg muffins, they’re so easy to bake, toss in the fridge and pull out on the go.
I just got a silicon 12-count muffin pan for my birthday and this recipe will officially break them in. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter.


I like to bake them in silicone muffin cups because they slide out so easily and I can re-use the cups; I did them straight in the muffin tin one time and oh, sticking!



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