The first time I made egg muffins were for the Party Bus Thrift Up. They were a big hit and I've been making a version of the sun-dried tomato and goat cheese ones ever since. You don't have to use goat cheese or cheese at all. You can use a different mixture of veggies. It's pretty much whatever's clever. Sausage. Bacon. Both. Double up on the veggies. It's all up to you.
Egg muffins are a great brunch food to carry for potlucks or healthier food on the go. I make them ahead when we have visiting guests so I'm not spending time in the kitchen all day. I make them over the weekend to have breakfast for the following week.
One of my goals this year is to eat healthier and part of that is not skipping breakfast. Egg muffins are a great way to be prepared if this is one of your goals too.
Sun-Dried Tomato & Goat Cheese Egg Muffins
Ingredients (makes 12 muffins)
8 eggs
1 cup milk
1 cup spinach (finely chopped)
6 oz mushrooms (finely chopped)
1/4 cup onions (finely chopped)
3 oz goat cheese
1/2 cup sun-dried tomatoes
1 tsp. liquid smoke
salt and pepper to taste
Directions
Saute onion until translucent. Stir in the liquid smoke, salt, and pepper. Add spinach and mushrooms and cook until spinach has wilted.
Grease a muffin tee or cups.
Add about a spoonful of the mixture to each cup. Add a bit of the sun-dried tomatoes and goat cheese.
Stir eggs and milk together and pour over each cup.
Bake 25 minutes or until eggs are set and starting to brown.
Allow to cool before popping out of cups.
Serve or store in refrigerator for later (or freezer for much much later)!
Serve or store in refrigerator for later (or freezer for much much later)!
1 comment
looks good
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