Egg Muffins

Foodie Lit

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These little egg muffins (some call them frittata muffins) are perfect for breakfast on those busy days when kids are off to school and parents are working away or at home.  Make a couple of dozen, then freeze to pull out for breakfasts, take along snacks or even light dinners.  Sauté your favorite vegetables, add meat or cheese if you like, pour the eggs over the vegetables and bake.

 

The muffin size makes ideal portions, easy to accommodate those with different appetites. We give recipe amounts for 4 or for 24, allowing you to freeze for future meals.

Recipe is below.

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In M. L. Eaton's, When the Clocks Stopped, Hazel and her husband move into a centuries old house in an English village in Rype-in-the-Marsh. Hazel begins to see ghostly images of another woman. And when both women are threatened by the violence of smuggling rings, they unite across time.

“So we are having this conversation in timelessness? How can that be?” Hazel asks.

Annie responds, “Knows’t thou not that the veil between the worlds is rent, here in Rype?” 

 

The suspense and mystery make it hard to put the book down as we ask if Hazel and Annie can change each other's futures.

Egg Muffins

Yield: 4 muffins

 

Select from below to equal 4 tablespoons cooked vegetables

 

1-2 tablespoons olive or vegetable oil

1/4 onion, chopped

1 garlic clove, minced

3 slices bell pepper, chopped

4 slices of a zucchini, chopped

2 mushrooms, cleaned and chopped

4 cherry tomatoes, halved

1/4 cup fresh spinach leaves

2 eggs

2 tablespoons grated cheese of choice

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons grated cheese of choice

1/2 teaspoon salt

1/2 teaspoon pepper

 

Yield 24 muffins:  Making extra and freezing:

 

Select from below to equal 2 1/2 cups cooked vegetables:

3-4 tablespoons olive or vegetable oil

1 medium onion, chopped

3 garlic cloves, minced

1 bell pepper, chopped

1 zucchini, chopped

6-8 mushrooms, cleaned and chopped

12 cherry tomatoes, halved

1 cup fresh spinach leaves

12 eggs

3/4 cup grated cheese of choice

1 teaspoon salt

1 teaspoon pepper

 

1. Warm olive oil in frying pan. Sauté onions for 3-4 minutes until soft. Add other vegetables of choice and sauté until soft.

2. Preheat oven to 375 F.  Spray a muffin tin with an oil spray.  Place 1 heaping tablespoon into each muffin tin. Beat the eggs, add salt and pepper and pour equally over into the 4 tins.  Sprinkle the cheese over the eggs. Sprinkle with basil or thyme or your favorite herbs. Fill about 3/4 of the muffin tin.

3. Bake in oven until the eggs are set, about 15-20 minutes. Remove. Cool for 10 minutes and remove from muffin tin. Eat immediately or pack for an on the go breakfast or snack.

To freeze:

Cool muffins to room temperature. Remove from tins and place on parchment lined baking sheet.  Freeze for about 1 hour.  Remove from freezer and place in a container with a tightly fitting lid or a zip lock bag, placing parchment paper between layers. Lasts up to 3 months in freezer.

Expandthetable suggestions

  1. Add meat: 1 cup bacon or beef fry, cooked and diced; 1 cup chopped cooked meat of choice

  2. Add 1/2 cup milk of choice when beating the eggs
    Dairy free: Use dairy free cheese or omit

Tip:

  1. Vegetable should be small diced to fit easily into the muffin tins.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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