Wednesday, June 22, 2011

Eggs + Muffins = Meggs or Effins? You Decide.

These egg muffins are ah-mazing!  They are fluffy and wonderful on the inside and have a nice golden edge on top.  Girl, breakfast for dinna don't get much betta.  Except when you add bacon and toast. 

5 eggs
1/4 small onion, finely chopped
1/2 medium zucchini, finely chopped
4 cherry tomatoes, quartered
1 handful fresh spinach
7 or so basil leaves, torn
A little bit less than 1/4 cup Parmesan cheese
1/4 cup milk
salt and pepper, heavy on the salt (I RARELY say this)

How to do:
Pre-heat the oven to 350.
Crack the eggs, separating the whites from the yellows. 
Saute the onion, zucchini, and tomatoes in a tiny bit of olive oil.  Add the spinach until just wilted followed by the basil leaves. 
To the yolks, add the sauteed mixture, cheese, milk, and salt and pepper.  
With an electric mixer, beat the egg whites until peaks form.  Fold them into the egg mixture.

Grease the muffin tins to the max!  This is really important because you do NOT want stuck on eggs.  Trust me, you want them to pop out cleanly.  Bake for 15 minutes.  Let cool for 10 minutes and transfer to a plate.  If you have extras, place them on a cooling rack so they don't become soggy. 

Recipe adapted from The Sweet Beet.

From start:
To finish:

         Add whatever veggies you want to these.  Heat them up throughout the week for a quick and easy breakfast or snack.  To store in the refrigerator, wrap in paper towels and store in a container.  To store in the freezer, separate them by wrapping them in plastic wrap and store in a container. 


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