Oh, man. You’re going to LOVE these Goetta & Egg Breakfast Muffins.
What the heck is Goetta, you ask? Well, it’s a Greater Cincinnati area staple. It’s pronounced “ged-da” and it’s kind of like sausage and kind of not. It’s made from pork and beef, spices and steel-cut oats. And we eat a lot of it in this area. I’ve heard it’s similar to the Scrapple of Delaware and Pennsylvania.
Cincinnati had the largest pork manufacturing industry in the world in the 1840’s and about 60 percent of Cincy’s population at that time were German born immigrants. And goetta was born.
Cincy takes goetta so seriously that there’s even an annual Goettafest where you can have goetta in and on every kind of dish you can imagine. It’s traditionally a breakfast dish, but restaurants have been branching out and now there are goetta burgers, goetta nachos, goetta fried rice, goetta wontons, and goetta pizza.
Goetta is an amazing combination of textures. Crispy crust on the outside and a soft on the inside. The bumpy steel-cut oats add a nice nutty and chewy situation to the whole thing. I just love it! I usually pan fry it, but I decided to change things up and make breakfast muffins this time. And it was a huge hit!
To me, nothing goes better with goetta than eggs! It is the perfect combination. And it’s not just for breakfast! I would eat these anytime of the day.
Goetta And Egg Breakfast Muffins.
What you need:
- Goetta (I can easily find this at grocery stores and butcher shops in my area. But there are recipes online to make your own and most companies have a ship option for all the Goetta-missing-Cincy transplants.)
- Muffin Tin
- Green onions (optional)
What you do:
- Preheat the oven to 350.
- Spray non-stick spray into each muffin well. Liners would work too, but I was all out.
- Slice goetta and press into the bottom and sides of each well.
- Bake for 15-20 minutes until crispy.
- Remove from oven and crack an egg into each baked goetta cup.
- Return to oven and cook until the eggs are done to your preference. I like mine runny, but my family prefers well done.
- Remove from pan while still warm.
- EAT ‘EM UP!
- Mmmm. Goetta and eggs.
I used England’s Best cage-free eggs. Did you know that by choosing Eggland’s Best eggs over ordinary eggs, you are getting an egg that is fresher, tastes better, and contains more vitamins and nutrients. Compared to ordinary eggs, each Eggland’s Best egg offers four times more vitamin D, more than double the omega-3s, and contains 25% less saturated fat! Yes, please. And I appreciate that they have organic and cage-free eggs.
Eggs and local ingredients! I just love it.
Eggland’s Best is hosting a fun “America’s Best Recipe” Contest. Create a recipe that incorporates both EB eggs and locally-sourced ingredients made popular by your state and you could win!
Eggland’s Best will be accepting entries for the 2016 Eggland’s Best “America’s Best Recipe” Contest from February 8 to April 29. All recipes will be judged based on creativity, inspiration behind the local ingredient used, and the integration of that ingredient into the recipe. Winners will be announced December 13.
Grand Prize winner will receive $10,000 and a year supply of Eggland’s Best eggs
(4) Regional winners will receive $1,000 and a year supply of Eggland’s Best eggs
(53) Best in State winners will receive a year supply of Eggland’s Best eggs
You can visit the Eggland’s Best website to find more information about the 2016 Eggland’s Best “America’s Best Recipe” Contest.
And I get to giveaway (U.S. only) a $25 Visa gift card and a coupon for one carton of EB eggs to one of you lucky readers. That way you can create a recipe for the contest! Yay. Of course you don’t have to win my giveaway to enter the contest. Everyone should enter!
Disclosure: The Eggland’s Best information, coupons, gift card, and additional gift pack have been provided by Eggland’s Best.