Monday, May 23, 2011

Quick and Easy: Yummy Egg Muffins

I was browsing one of the blogs I follow, Cuisine Queen, and I saw that she had made a recipe for these yummy looking egg bakes and I was immediately inspired to bake my own version. I have a serious problem waking up in the morning, often leading me to skip breakfast and go to work with wet hair. Able to make ahead, this recipe will now give me breakfast in the morning when I am running late (now I just need to work on the hair). Eggs are also really cheap and good for you, so this is a great way to utilize those factors. After trolling the internet for awhile, and assessing what I had in my own kitchen, this was the recipe I came up with.
-Muffin Tin
2 Full Eggs
7 Egg Whites
Cup of Cheese
3/4 Cup Onions
1/2-1 Cup of Ground Turkey

*Preheat the oven to 350 degrees*
1. Saute Onions for about 10 minutes (longer if you have time)
2. Collect all of your ingredients together that you want to add to the eggs (in my case cheese, sausage and onions) and mix your eggs together.
3. Spray your pan with PAM, this is crucial...or else your eggs will stick .
4. Mix together your eggs, cheese, onions and ground turkey.

To make things easier to pour into the pan I poured the mixture into a measuring cup and then poured it into the pan.
Cook for 15-25 minutes depending on your oven and your preference for texture of eggs. When you take them out of the over, the will deflate a bit, so don't worry (thanks for the tip Cuisine Queen!)
I couldn't wait to try them the next morning for I had to sample them, and they were awesome. The next morning they made for an equally delicious breakfast on the go (hair was put in a wet braid). Next week I am going to try these with spinach, feta and onion (for a yummy Greek style egg bake).

The great thing about this recipe is that you can pretty much do whatever you want with it. There is no set list of ingredients, you can put whatever leftovers you have in it (my case leftover turkey tacos). I found that using 7 egg yolks and 2 full eggs was a good ratio for my muffin tin (12 holes). You can do full eggs if you'd like, I do mostly egg whites because I have never like the yolks...which is an added health benefit because the yolks have more cholesterol and fat in it (disclaimer: I am not a nutrition expert, this fact is based off of my own research on the internet).

This is also a simple and delicious recipe in general to have for a breakfast/brunch gathering.

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