I’ve been browsing Pinterest
again. Someone stop me! It’s so addictive. But, the other day I realized that out of 120
pins on my “Cooking/Recipes” board – I’ve actually tried very few of them. So, I started perusing those pins and decided
to buckle down and give a few things a try.
Here’s the first one – a recipe for “Egg Muffins”. They’re kind of like mini omelets that are
cupcake size. They turned out great and
I am in love with how easy they were to make and how convenient it has been to
grab two of these each morning along with a yogurt and I have an on-the-go
breakfast and morning snack in no time at all.
Ingredients:
15 eggs (15 is
perfect for silicone muffin pans however if you’re using a metal muffin pan or
individual silicone cups – the directions say 12 eggs)
1-2 tsp. Spike
Seasoning – or any type of seasoning blend that you enjoy with eggs
1-2 cups grated low
fat cheese, I used a low fat Mexican blend.
Optional, but
highly recommended, 3 green onions diced small.
Optional: chopped
veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. Using
veggies will reduce the fat content
Optional: diced
Canadian bacon, lean ham, or crumbled cooked turkey sausage
I used the green
onions, small chopped zucchini and sliced ham cut into small pieces. Love the combination. I think the next time I will also add some
chopped mushrooms.
Directions:
Preheat oven to 375
F.
If using silicone
pan, spray with nonstick spray. If using regular muffin pan, put two paper
liners into each slot, and then spray liner with nonstick spray.
In the bottom of
the muffin cups layer diced meat, if using, vegetables, if using, cheese and
green onions. You want the muffin cups to be about 2/3 full, with just enough
room to pour a little egg around the other ingredients. Break eggs into large
measuring bowl with pour spout, add seasoning, and beat well. You could also add a bit of half and half or
milk, but I did not and loved the way these turned out.
Pour egg into each
muffin cup until it is 3/4 full.
Slightly stir with a fork or knife.
Bake 25-35 minutes until muffins have risen and are slightly browned and
set.
Muffins will keep
more than a week in the refrigerator. You
could also freeze and reheat by thawing in the fridge before reheating. Either way
- to reheat from fridge microwave on high for about 45 seconds to 1
minute, depending upon your microwave strength.
