Egg Muffins

Lately I have been on a quest to find new, healthy, easy recipes.  I found this "Egg Muffins" recipe on this website: http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html  I'm going to post the original recipe, and then I'm going to post my version of it.


Original:

(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 (side note: I don't know what spike seasoning is . . . .)

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.

Muffins will keep more than a week in the refrigerator. Egg muffins can be frozen and reheated, but I like them best when they are just refrigerated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

My Version:

Makes 6 muffins

4 eggs 

3 pieces of turkey lunch meat chopped up

some cheese

some milk

salt and pepper

Preheat oven to 375 degrees. 

I layered the bottom of my muffin tins with a thin layer of lunch meat.  Then I sprinkled it with cheese.  I used about a pinch, a generous pinch . . . My thinking was, "how much would I use if I were making scrambled eggs in this little tin."  I cracked the eggs together in a separate bowl and added some milk, again, thinking, "how much would I add for scrambled eggs?"  I mixed it all together with a fork, just like scrambled eggs.  I then dumped the egg mix on top of the meat and cheese in the little muffin tins.  I tried to fill it about 3/4 full like she recommends, but it poured so fast . . . I added the salt and pepper last, but I think next time I'll just mix it in with the milk.  Then I stirred slightly with a fork and baked for about 25 minutes, until they had risen and were slightly browned and set.

I didn't try them right away, I waited until this morning and then I reheated them like she recommends.  My husband and I had them for breakfast with chocolate slim fast shakes.  They were really good!! I really like that you can make a bunch of them ahead of time, store them in the fridge and then quickly reheat them.