Trying to lose it all again...Low carb, whole food recipes with occasional asides (including recipes) on the care and feeding of picky toddlers.
Thursday, September 30, 2010
Low Carb Breakfast: Egg Muffins with Ham and Spinach
I don't know about you, but we are busy busy busy over here. I am finding it difficult to find time to eat breakfast, let alone time to cook one. And as much as I love my low carb chocolate cake muffins, sometimes I want something different.
Enter these egg muffins. They are based on a recipe from Mark's Daily Apple, although I've modified it a bit. They make a perfect on-the-go breakfast.I can quickly heat them in the microwave and eat them in the car as I drive the toddler to preschool.
These muffins are a bit tricky to make, so be sure to read my tips on how to get them in and out of the pan.
-9 eggs -1/4 cup Parmesan cheese -Spinach -Onion -Cheese -Deli ham -Pam non stick spray
1.Saute the onions until brown, add spinach and cook until wilted. To save time, I double the amount of onion and spinach and I freeze half for the next time I make these muffins. (You can also skip the spinach if you don't have it, but do try to include the onions as they impart a nice flavor.)
2.In a large pourable measuring glass (like this one) beat your eggs.
3. Add parmesan, cheese, spinach and onions.
4.Spray muffin tin with Pam. Generously.
5.Place aluminum muffin cups in tin and spray inside of cups with Pam. Trust me. You need to do this.
6.Place ham in bottom of muffin cup. Try to get it to form a cup for the egg, but don't panic if the ham doesn't cooperate. About half the time, the ham ends up in a heap at the bottom of the cup. It's just an aesthetic thing, it doesn't affect taste, so unless you're cooking for the queen don't worry about it.
7.Pour egg batter into ham. This can be tricky, which is why you're using a large Pyrex type measuring cup with a spout. The pour spout keeps this from being a huge mess. Don't use a ladle, that's how I started and I ended up egging my kitchen like a teenager on Devil's Night.
8.Bake for 20-25 minutes at 350F.
9.Remove from pan and peel off baking cups asap once the muffins are done. Yes, they are a little hot so watch your fingers, but you have to get those cups off the muffins before they cool and stick.
Note that some people skip the baking cups and just use the muffin pan. I am going to try that, but it will take a lot of Pam to keep the eggs from sticking like barnacles.
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