Katie has cooked up quite a treat for us all. Read below to see her recipe for some delicious egg muffins. Please share how you like them. Also if you have any healthy recipes you would like to pass along please do so.
Carpe Diem,
Jesse
Egg Muffins
I see this recipe all over Pinterest, but recently my friend, who is a wonderful cook, made these egg “muffins” and raved about how easy and tasty they were. Easy and tasty are my two main criteria for recipes, especially when cooking for one. Not only is the recipe simple, but infinitely adaptable and provided me with lunch for a whole week. I used spinach, herbed goat cheese, and onion, but these muffins would be perfect with any combination of cheese, veggies, and meat. When you’re short on time in the morning this is the perfect grab and go breakfast or time saver when packing a lunch. Here goes:
You will need:
A dozen eggs (I used large, cage-free, organic brown eggs. I’m not a food snob, they taste better.)
Fresh spinach, chopped
White onion, chopped
Cheese - I used herbed goat cheese, Mediterranean style feta would also be great here
Salt and Pepper
Olive oil spray or any non-stick spray
To Prepare:
Preheat your oven to 325 degrees. In a small bowl, crack one egg. Throw in a tablespoon of chopped onion, as much chopped spinach as you’d like, a few small dollops of goat cheese, and a pinch of salt and pepper. Gently mix the ingredients together until everything is coated with egg.
*Note: Keep the yolk intact if you prefer a hardboiled egg consistency, or scramble the yolk if you prefer a more airy consistency.
Spray the bottom and sides of each round in a muffin tin with non-stick spray. Pour the ingredients of the bowl in one round. Repeat until each spot is filled, or when all your eggs are used up.
Place muffin tin in heated oven for 25-30 min. Make sure the egg whites are completely set before pulling the muffins out.
When finished, run a toothpick around the edges of each muffin to prevent sticking. They should pop right out! Enjoy right from the tin, or let cool on a plate or baking rack. These can be stored in an airtight container or a plastic baggie in the fridge. I placed a paper towel in the baggie because the muffins tend to release moisture. Enjoy 1-3 for a protein and veggie packed snack or meal!
Best,
Katie
