Who doesn't love a great muffin, right? But what if you're trying to go easy on the carbs and sugar? Ummm, bran muffin anyone? How about this, I found an egg muffin recipe that 2 out of 4 Perry's agree was a great new breakfast option. It's full of protein and with flavor options as wide open as your imagination. I halved this recipe because we are such dainty eaters....ummm okay, so we only HAD 6 eggs in the fridge. Also, my version is the bare bones, no extra spice or veggie fare, but I suspect this would be delicious with all sorts of veggies thrown in....I'm envisioning spinach, mushrooms, garlic, green and red peppers....YUM! Oh wait, this blog is for PICKY EATERS...what was I thinking? Anyway you make them, it's a great option for eating on the run. Enjoy !
Scrambled Egg Muffins
1/4 lb pork sausage
1/4 lb bacon
12 eggs
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheese
I cooked the meat the night before so in the morning, all I had to do was beat the eggs and then add all together. Spoon by 1/3 cupfuls into WELL GREASED muffin cups. Bake at 350 degrees for 20-25 minutes or until a knife inserted near the center comes out clean.
Christi- We make these a lot but always make them veggie and just a sprinkle of cheese on top. Never made meat before. The trick is to cut up the veggies uber small and if needed pre-saute the veggies or roast them a bit to soften before you fill the muffin tins and add the eggs. The kids never notice the veggies and gobble them down. Zucchini, mushroom, onion, red pepper work nicely.
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