Monday, December 3, 2012

Egg Muffins with...whatever you like!

I'm a big fan of versatile recipes.  Taking the same "base" recipe and being able to add whatever ingredients you have on hand at the moment makes experimenting fun! I like being able to follow a recipe, but also like having my own creative freedom as it pertains to my food choices.  This is why I love Egg Muffins! These muffins are very easy, versatile and they store extremely well in your fridge for a week of grab-n-go eating!

You can add any type of cheese, blanched or sauteed veggies and meat. You can also use half eggs and half whites or use all eggs.  You choose!

How-You-Want-Em' Egg Muffins
inspired by Kalyn's Kitchen

12 eggs (you can use any ratio of eggs to egg whites)
1-2 tsp. Spike Seasoning or salt and pepper works fine too!
1 cup grated cheese (I like sharp cheddar or feta)
 

Optional, but highly recommended, 3 green onions diced small.
 

Optional: chopped veggies such as sauteed spinach with a bit of garlic, blanched broccoli, red pepper, onion, zucchini or mushrooms.

Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray. (I prefer to use a silicone muffin pan or silicone liners)


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 Spike, and beat well. Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep more than a week in the refrigerator.  Microwave on high about 2 minutes to reheat.

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