Friday, May 1, 2009

Egg Muffins

We have recently discovered a wonderful, easy recipe for the most fabulous little Egg Muffins! Since TJ is limiting his carbs, these are perfect to keep in the fridge for breakfast on-the-go. They also freeze well for up to a month. Seriously, he loves them and they are very quick and easy, plus very adaptable to different flavor combinations. (Combos will be listed at the end of this post)

Preheat oven to 375 degrees.

Line a muffin pan with two foil muffin liners and spray generously with Pam or similar cooking spray.

Add fillings of your choice till about half full, then top with your choice of cheese to be 2/3 full.

Beat together 10-12 eggs with a little milk (like 1-2 T.), season with salt and pepper, and spoon into muffin cups. We fill about halfway, then let it settle a few minutes, and add more to fill to the very top.

Bake for 30 minutes. "Muffins" will be tall and poufy when you take them out, but will fall within a few minutes like a soufflé.

Store in zip bags in the refrigerator for up to a week, or freeze for up to a month.

Suggested filling combinations:
• crumbled bacon with chopped tomatoes and bleu cheese
• cubed ham with finely chopped apple and havarti
• taco seasoned shredded chicken with chopped onion and mexican blend
• pulled pork barbecue with a hearty cheddar
• smoked salmon with a little onion, cream cheese and capers
• tiny cubes of leftover steak with diced fresh mushrooms and swiss

Keep on mind that you can always add veggies and fresh herbs of your choice! See what unique flavor combinations you can come up with - and enjoy being a mad kitchen scientist!


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