Saturday, October 19, 2013

Breakfast Egg Muffins

I like to have eggs as breakfast on lazy long weekends. I normally sleep in those days as I wake up very early in the mornings to get to work every single day. So I always make an effort not to wake up at least until 7 o’clock on day-offs. At the same time, I want to make something new, something different and something nutritious for my family to wake up to. And yes, it should be done in almost no time. This recipe fits the bill. I made it over one of the summer’s long weekends. My way to find out if my family likes what I give them is this one question: would you like to have it again? Just like most of my dishes, the answer was YES to this dish! Yippee! Another victory.

Here’s how I made it.

Egg Muffins
9 eggs
½ cup milk
Salt and pepper to taste
Chopped green onions
Red bell pepper, diced
Hot Italian Turkey sausage, cooked and crumbled
Spinach leaves
Cheddar cheese, grated (at least 1 cup)
Feta cheese; ½ cup

How to:
Spray 12 muffin cup-tray with nonstick spray, or line with muffin papers.
Sprinkle some chopped green pepper on the bottoms of each cup, then some sausage, and both cheeses and whatever vegetables you’re using. The cups will look more than half full.
Now beat eggs in a large bowl, add milk, salt and pepper. Beat again lightly.
Fill the cups with egg mixture until almost full.
Gently stir each cup with a chopstick and bake at 375° F for about 20 minutes.
Serve with your favorite berries and toasts.

The beauty of these muffin cups is that they refrigerate well. You can put the leftovers in a zip lock bag and refrigerate and grab one when you are ready to hit the road on weekday mornings. Just microwave for a few seconds and they will be good as freshly made. A good way to feed your family healthy ‘stuff’, isn’t it?