Thursday, May 14, 2015

Meatless Eggy Muffins – quick cure for “hangry” (hungry + angry) mornings

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How hangry do you and your kids get in the morning?  (Or afternoon, depending on how late you've slept in and/or procrastinated.)

Around here, the answer is... VERY.

These quick, easy, eggy muffins are exactly what you need:  the cure for Hangry.  Shh… don’t tell anybody: they’re basically little mini-quiches, just without a crust.

These are sometimes called "scrambled egg muffins."  But on most sites, you'll find them chock-full of some type of meat that just won't work in a kosher kitchen.  Pork, ham and bacon are all super-popular at breakfast time, apparently.

Even if you could use some kosher kind of meat, you'd miss out on all the cheesy goodness of these delighful, bite-sized breakfast treats.  So why bother?  Just toss in lots of veggies and you'll never miss the bacon, I promise.

egg muffins, good enough to eat!

Make your life super-easy and prepare these in reusable silicone muffin cups. 

I didn’t used to like the idea of these, but after a few times of using them for candy and other baked things, I’m sold.  Plus, they’re colourful, cute, and keep your hands from getting greasy.  (They’re sometimes a little tricky to wash after baking things with flour, like muffins, because of all the creases.)

Easy Cheesey Eggy Mini-Muffins

What you’ll need:

  • Veggies you like (I used one red pepper, onion, and four chunks of storebought frozen spinach, which I didn’t bother thawing ahead of time)
  • 6 eggs
  • Milk
  • 4 large slices cheddar cheese
  • Salt & pepper to taste
  • 2-3 Tbsp. oil for frying.
  • Spray oil

 egg muffins, good enough to eat!

How to make them:

  1. Preheat oven to 350 degrees (just under 200, here in Israel).
  2. Add oil to skillet or frying pan.
  3. Add veggies and stir over low-medium heat until just slightly softened.
  4. Meanwhile, crack eggs into a large bowl and beat with salt and pepper.
  5. Transfer to a measuring cup and add milk to make 2 cups.
  6. Arrange silicone muffin cups (or paper muffin cups, or skip the muffin cups altogether) in a muffin pan.
  7. Spray generously with oil.
  8. Divide veggies from skillet equally among muffin cups.
  9. Break cheddar cheese into small chunks, dividing equally among muffin cups.
  10. Stir egg mixture in measuring cup well and pour equal amounts into muffin cups.
  11. Bake 20-25 minutes or until puffed and top is firm and starting to brown.  Knife inserted in centre should come out clean (or slightly cheesy).
  12. Peel, eat and enjoy!

 egg muffins, good enough to eat!

Tzivia / צִיבְיָה

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