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Egg Muffins


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These delicious little morsels are easy to make.

You can eat them for breakfast, lunch or dinner.

You can make enough for a week and grab one or two on the way to work or school for a no-cook breakfast that is certainly better and healthier than drive through breakfast meals…….and a whole lot cheaper too!

Use any ingredients you like.

Not only are these easy to make you can use up lots of leftovers.

I found this lovely and very creative recipe on Facebook a month or so ago. I assume that the Facebook page – Deserve Better Fitness – and the authors – Karen van Wyk and Sandra Fahy – are the original creators of these muffins.

Use only cooked meat in these muffins.

This is what I used today

Red and yellow peppers

Chives

Green onions

Carrot

Zucchini

Tomato

Mushrooms

Shallot

Ham cubes

Leftover roasted potatoes

Left over broccoli

Swiss and Cheddar cheese

Eggs

Salt and Pepper to taste

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You will also need eggs and salt and pepper. See directions below on how many, since it varies due to what ingredients you use and how high you fill your muffin cups. I give a suggestion in the direction for how to estimate the number of eggs you will need.

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You will also need at least one (1) muffin pan.

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Here is what you do:

Preheat oven to 390 F.

If necessary lightly grease your muffin tin. My muffin tin does not need grease but if I had to use it I would use spray oil.

Wash, dry, and chop, slice, and dice what ever foods you are going to use in your egg muffins. Make the dice as small as possible. I shredded the zucchini.

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How Magical is this for most families? Cuts down on the, “I don’t like that,” Syndrome.

Place the ingredients you want into the muffin pan. Another cool thing is that you do not have to make all of the muffins with the same ingredients. Each person can have the ingredients they want and like.

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Add some cheese on top if you so desire. I put cheese in some muffins and not in others.

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Beat your eggs adding salt and pepper to taste.

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NOTE:  The Facebook recipe does not say how many eggs are needed. For a 12 cup muffin pan I start with 7 eggs – one egg for every two cups – plus 1 more egg. I had to use three more eggs today.

The number of eggs changes depending on how many and how much goodies you pile into the muffin cups.

Ladle or pour beaten egg mixture on top of the goodies.

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Place in the pre heated oven and bake for 20-25 minutes or until muffins are light brown, puffy, and the eggs are set.

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Let muffins cool for a few minutes before removing from the muffin pan or cups. Also, insert a toothpick to make sure the egg is cooked through.

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If any of the eggs spilled out of the muffin cup – as they often do – just cut the over flow off and eat them. At least that is what I do.

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Loosen the muffins gently with knife if they seem to be sticking to the pan. I have never had any problem getting the muffins out.

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If you have leftovers or are like me just single you can store these in a plastic bag in the fridge for about a week. I have not tried freezing them.

Eat immediately or let cool completely and store in plastic bag in refrigerator or freezer. They can be reheated in the microwave.

I have never frozen them. So I can’t tell you how that goes.

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Bon appétit!!!
Cost

10 eggs                       $1.24

Red pepper                  $0.33

Yellow pepper               $0.33

Chives                         $0.05

Green onions               $0.36

Carrot                         $0.16

Zucchini                      $ 0.67

Tomato                       $0.25

Mushrooms                 $0.30

Shallot                        $0.16

Ham cubes                 $0.30

Leftover potatoes         ——-

Left over broccoli         ——-

Swiss & Cheddar         $0.36

Total cost = $4.05
Cost per muffin: $0.34
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