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Hi there!
I've been using an egg muffin recipe for the past, I dunno, year or so, and can't remember who the rightful owner of this recipe is.
So, if you HONESTLY posted this recipe or something like it here on ADBB...will you please let me know. I'm passing it around in my journal and believe in giving credit where credit is due. I can't find it in the recipe data base listed under eggs, so if you know it's there or where I'm over looking it, I'd appreciate a gentle nudge of where to find it.
Thanks a bunch!!!
Here's the basics...in my own words...
12 eggs...scrambled.
1/4 cup of heavy cream or half and half
Seasoning...I use Mortons "Nature Seasoning" (No MSG) and a dash or two of garlic powder
chopped meats...what you like
chopped veggies...also, what you like
1-8 oz block of cream cheese cut in to 12 pieces...slice down the middle and then cut 6 times to make 1/12th pieces....or just use shredded cheddar cheese; the cream cheese taste better....in my opinion
Put 1/4 cup of egg mixture in each "cup" in the pan and then fill with the rest of the meats and veggies as your like. Get wild! Do different things!!!
Top each filled "cup" with a piece of cream cheese...cram it down a little so it smooshes well. But make sure the eggy stuff doesn't run over or it just gets all hard or burns.
Bake at 425 degrees for 20-25 minutes...maybe longer depending on how spongy your eggy muffins are. don't burn them.
Bake in a rubber cupcake pan that is sprayed with Pam (or the like) or use paper lined cupcake pans...these will stick, be warned.
I bake a batch of 12 and usually last in my fridge in a covered container for about 3-4 days. Between me and hubby eating them they really only last 3 days for us...eating them all.
Reheating.....wrap in a paper towel/napkin and "nuke" for about 30 seconds for 1 and 45 seconds or less for 2.
They're really filling and great for on the go. A life saver if you will for times when you just don't have time for breakfast...the most important meal of the day.
I've been using an egg muffin recipe for the past, I dunno, year or so, and can't remember who the rightful owner of this recipe is.
So, if you HONESTLY posted this recipe or something like it here on ADBB...will you please let me know. I'm passing it around in my journal and believe in giving credit where credit is due. I can't find it in the recipe data base listed under eggs, so if you know it's there or where I'm over looking it, I'd appreciate a gentle nudge of where to find it.
Thanks a bunch!!!
Here's the basics...in my own words...
12 eggs...scrambled.
1/4 cup of heavy cream or half and half
Seasoning...I use Mortons "Nature Seasoning" (No MSG) and a dash or two of garlic powder
chopped meats...what you like
chopped veggies...also, what you like
1-8 oz block of cream cheese cut in to 12 pieces...slice down the middle and then cut 6 times to make 1/12th pieces....or just use shredded cheddar cheese; the cream cheese taste better....in my opinion
Put 1/4 cup of egg mixture in each "cup" in the pan and then fill with the rest of the meats and veggies as your like. Get wild! Do different things!!!
Top each filled "cup" with a piece of cream cheese...cram it down a little so it smooshes well. But make sure the eggy stuff doesn't run over or it just gets all hard or burns.
Bake at 425 degrees for 20-25 minutes...maybe longer depending on how spongy your eggy muffins are. don't burn them.
Bake in a rubber cupcake pan that is sprayed with Pam (or the like) or use paper lined cupcake pans...these will stick, be warned.
I bake a batch of 12 and usually last in my fridge in a covered container for about 3-4 days. Between me and hubby eating them they really only last 3 days for us...eating them all.
Reheating.....wrap in a paper towel/napkin and "nuke" for about 30 seconds for 1 and 45 seconds or less for 2.
They're really filling and great for on the go. A life saver if you will for times when you just don't have time for breakfast...the most important meal of the day.
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