I came across this delicious recipe in the Primal Eating Cookbook featured at Mark's Daily Apple and I love it because it contains a lot of my favorite ingredients.... namely?
Eggs! Bacon! Cheese! Salsa! RINSE LATHER REPEAT!
These transform to create the awesome, protein packed egg muffins. Be
st part is that they are highly customizable and I experimented a little. I made two types:
- Eggs, ham, salsa, pepperjack cheese
- Eggs, chicken, goat cheese, stirfry veggies, chives
I think upon the next round I'll ditch the veggies only because they were frozen and were a little too soggy to be palatable. The rest was delicious however and the chicken ones turned out really excellent minus the vegetables.
Here's the recipe for those who wish to duplicate my delicious success.
▪ 6 eggs
▪ 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
▪ 1/2 cup diced vegetables
▪ 1/4 tsp salt
▪ 1/8 tsp ground pepper
▪ 1/8 cup mayonnaise
▪ 1/8 cup water
▪ 1/4 cup shredded cheese, onions, and lightly
drained salsa to the eggs
Submitted by Amy Schoenherr OMELET MUFFINS
Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.
I served mine with a side of sour cream and flame-roasted salsa. YUMMY!