Egg muffins are one of the breakfasts I enjoy when I want to
have a quick “grab and go” breakfast on hand during the week. They’re quick and
easy to whip together and they store perfectly in the refrigerator. Admittedly,
I haven’t tried freezing these – but I can’t see how one couldn’t especially if
they’re left to defrost before reheating.
I prefer to cook these egg muffins in disposable aluminum
muffin pans instead of my regular standard metal muffin tins. I find in regular
muffin tins the egg tends to brown up a lot more and dry out – which is fine if
eaten the same day. But I find when reheating the next day, the eggs become
rubbery. When cooking in a disposable aluminum pan I find the eggs keep some
moisture to them and reheating them keeps them from getting rubbery.
I prefer to serve these over toast with a bit of sriracha
and ketchup.
2 Points Plus. Serves 3. 2 Egg Muffins/serving.
Ingredients:
-
1 ½ cups Egg Beaters or liquid egg substitute
-
6 slices Canadian bacon (I used the Land O’Frost Sweet
Country Maple)
-
6 slices Hormel Turkey Pepperoni
-
Mrs. Dash Extra Spicy (or any seasoning of your choice)
Preheat oven to 350 degrees.
Spray each muffin tin with non-stick cooking spray.
Chop up 1 slice of turkey pepperoni and Canadian bacon and
place into the bottom of a muffin tin. Repeat for the remaining tins.
Pour ¼ cup egg beaters into each muffin tin. Sprinkle the top with the seasoning of your
choice.
Place muffin tins onto a cookie sheet (incase of any
overflow) and place into preheated oven and bake for roughly 15-20 minutes
until egg muffins are cooked through.
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