I found this egg muffin recipe today on Pinterest.
Egg Muffins Revisited
(Makes 12 muffins, recipe created by Kalyn with inspiration from
The South Beach Diet book.
15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins or
individual silicone cups. You can use less egg yolks and more egg white
if you prefer.)
1-2 tsp.
Spike Seasoning (optional, if you have food allergies or don't have Spike, use any type of seasoning blend that's good with eggs.)
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
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
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.
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. (I used to add a bit of half and half or milk, but
lately I like the way they turn out without it.) 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.
The original post came from
http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html She has lots of great pictures.
I found an ever so delightful book full of raw recipes! With slight variations to these recipes, I have discovered wonderful cream desserts for the boys and me to enjoy! Each recipe only takes 5 minutes to make as well.
