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Breakfast Egg Muffins!

EGGMUFFINS.jpg
EGGMUFFINS.jpg

Private Chef and Blogger Alison Tucker joined us to make delicious Breakfast Egg Muffins!

For more information about Alison, visit her blog, "A Wonderland of Words"!

For more about this recipe, click here!


Mini Egg Muffins with Turkey Bacon, Spinach, Tomatoes, and Basil

Makes 12 mini muffins or 6 regular muffins

Ingredients

2 pieces turkey bacon

1 teaspoon of olive oil

1/4 red onion, chopped

1/2 cup baby tomatoes, cut in half

1 cup of baby spinach

1/2 cup of basil, cut into chiffonade

6 eggs or 1 1/2 cup egg substitute

Preheat the oven to 350 and lightly spray a mini muffin tin (or regular muffin tin) with cooking spray.

Heat a small pan on a medium flame and sear the turkey bacon for about a minute each side. Transfer to a cutting board but keep the heat on the pan.

Add the oil into the warm pan and then the onions. Season with salt and saute until the onions become soft and translucent. Add the tomatoes into the pan and turn the heat up to medium hot. Add the spinach, which will release water and wilt down quickly and cook on medium flame until the liquid has evaporated, about another minute. Toss into a bowl.

Chop the turkey bacon into small cubes and toss that into the bowl with the vegetables.

Break and whip the eggs in a separate bowl and then add to the veg/ turkey bacon mix. Season mixture with salt and pepper. Stir in the basil chiffonade.

Using a small cookie scoop, transfer the egg mixture into the mini muffin cups a little more than 3/4 full.

Bake for 15 minutes for minis, 20 minutes for full size muffins.

Let cool. Enjoy!


Egg Muffins with Caramelized Onions, Spinach, Tomatoes, Zucchini, Basil and Goat Cheese

Makes about 9 full-size muffins

Ingredients

1/2 yellow onion, chopped

1 teaspoon olive oil

1 cup of washed baby spinach leaves

1/2 tomato, seeded and chopped into 1/4 inch pieces

1/2 cup chopped zucchini

5 basil leaves, chiffonaded

1/2 cup goat cheese

Preheat the oven to 350 and spray a mini muffin tin (or regular muffin tin) with cooking spray.

Heat oil in a small saute pan and add the chopped onions. Season with salt and saute until the onions become soft and translucent. Add the spinach, which will release water and wilt down quickly and cook on medium flame until the liquid has evaporated, about another minute. Add the tomatoes into the pan and turn the heat up to medium hot. Add the zucchini and then the basil. Let cool.

Break and whip the eggs in a separate bowl and then add to the vegetable mix. Season mixture with salt and pepper.

Using a small cookie scoop, transfer the egg mixture into the mini muffin cups a little more than 3/4 full.

Add the crumbled goat cheese into each muffin tin, about a tablespoon or more per tin.

Bake for 20 minutes for full size muffins.

Let cool. Enjoy!