Friday, May 31, 2013

Egg Muffins

My plan for today was to make some Pinterest recipes that I have pinned.

The first one up was Egg Muffins

I don't like using muffin tins, so I decided to make it in a Pampered Chef round stoneware dish.  I used chard, green onion, cheese, mushrooms, and broccoli and sea salt.  Oh!  I also added some milk. 

(Makes about 12 muffins)

Ingredients12 eggs
1-2 tsp. Season Salt
1-2 cups shredded Sharp Cheddar Cheese
Optional: chopped veggies such as chopped broccoli, red peppers, zucchini, mushrooms, onions, spinach, etc.
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, and cheese. 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 Season Salt, 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 at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Here is the outcome of my egg "muffins."

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