Monday, April 28, 2014

Egg Muffins!

These are sort of cute when you want a little something different from eggs in the morning. Be forewarned that there's a lot of chopping so if you're short on time in the morning you could have all the ingredients pre-chopped the night before. These would also be fine to serve for brunch or lunch along with some fresh fruit.

10 eggs, whisked *
1 T olive oil
1 onion finely diced
4 cloves of garlic, minced
1 red bell pepper, diced
1 cup spinach, chopped
1/2 t cumin, 1/2 t turmeric, 1/2 t chili powder
salt and pepper to taste
1 jalapeno, minced (optional)
1/4 cup cilantro, minced

Preheat oven to 350
Whisk eggs in large bowl
Heat oil and sauté onion for 5 minutes. Reduce heat to medium low
Add garlic and stir to combine. Add peppers, spinach, all the spices including salt and pepper and jalapeno (if using). Stir to combine around three minutes.
Turn heat off. When mixture has cooled a bit, add cilantro and then add all that to the eggs in the bowl and stir to combine.
Grease a 12 cup muffin tin or line with papers. Fill each muffin cup with about 1/4 cup egg mixture.
Bake about 25 minutes--but begin to watch after 15 minutes because ovens vary. You want them lightly browned on top and to spring back when touched.

*Is it frustrating for you when you're cracking a lot of eggs for a recipe and invariably a few pieces of shell fall into the eggs? Instead of trying to fish it out with a spoon, take one of the half egg shell pieces and scoop it out that way. Works every time. :-)  

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