One of the recipes that caught my eye is the "Omelet Muffins" on page 11, submitted by Amy Schoenherr. I took the basic instructions (6 eggs, filling you want, bake at 350F for 18-21 min) and created what I'm sure will be a hit. I know I find them pretty darned tasty! Now hopefully I can convince my snack-picky husband to try them!
For my muffins, I stirred in 1/4 cup of chopped roasted chicken breast; about 1/4 cup of mild chunky salsa (sugar free); and some leftover sauteed red, yellow, and orange pepper rings in to a half dozen eggs. This made 8 muffins. Here's an actual recipe for people who need that kind of thing:
6 eggs beaten
1/4 cup salsa
1/4 cup chopped red/yellow/orange sweet peppers
2 tbsp olive oil
1 tbsp water
1/4 cup chopped chicken breast
some freshly ground pepper
Mix all ingredients together and then spoon or ladle into lined muffin tins. Bake at 350F for 18-21 min or until knife inserted comes out almost clean (will continue to cook for another couple minutes, do not overcook). Cool slightly and enjoy! Eat while warm. Store leftovers in fridge. I assume you could freeze these, too.
I admit that I didn't wait quite long enough for them to cool down to the point where I could peel the lining paper off them without sticking, but they were awesome, nevertheless. I'll definitely be making these in the future. I'm envisioning Greek versions with chicken, feta, tomato, and kalamata olives chopped in; Western with bacon or ham, onion, and green pepper; and a deluxe version with bacon, mushrooms, and green pepper. MMMMMM!
I entered the info into Sparkpeople and figured out the nutritional info for you all in case you bother with that stuff. I used XL eggs so make sure you do, too.
Calories in each muffin: 100
7.9g fat
1.2g carbs
6.3g protein
How awesome is that!?!
No comments:
Post a Comment