Another one of those "I didn't think to take a photo" reviews.
I liked the idea of this, because I could make a bunch of them ahead of time and take them to work (while I was working).
6 eggs
1/2-1 t Spike Seasoning (optional, I used one of my Mrs. Dash seasonings)
1/2-1 c shredded low fat cheese
Suggestions for other ingredients: green onions (or any onion, I prefer green because they're not as strong), bacon (I used turkey bacon), sausage, chopped vegetables such as peppers, broccoli, mushrooms. Basically, whatever you like with your eggs.
1. Preheat oven to 375 F. I used a metal muffin pan and paper liners that I sprayed with Pam. They stuck horribly. If you have a good non-stick muffin pan, I wouldn't use paper liners, but I would spray with Pam.
2. In the bottom of the muffin cups, layer diced meat, vegetables, cheese and green onions to about 2/3 full.
3. Break eggs in measuring bowl with pour spout, add seasoning, and beat well.
4. Pour egg into each muffin cup until it is 3/4 full.
5. 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. For best results, thaw in refrigerator before reheating. Microwave on high about 1-2 minutes to reheat.
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Review:
Thumbs up. What I liked the best was that I could basically just throw in whatever ingredients I wanted. They're essentially scrambled eggs in a cup. And they do heat up well in the microwave. I did sprinkle some salt and pepper on them too, right before I ate them.
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