Super quick to make, and unbelievably delicious to eat (even cold!) They’re really like mini souffles since you separate the whites from yolks and hence are moist and light. Add any flavor combos you like. Bacon or ham bits would also work well. Other herbs you could try are tarragon or thyme.
Egg Muffins (With Spinach and Zucchini)
1 scallion (or 1/4 of small onion)
1/2 medium zucchini
2 big fists-full of spinach leaves
2 tbsp feta (or grated Parmesan cheese)
5 lg. leaves fresh basil
1/4 cup milk
Salt and pepper (You’ll need a fair but of salt, especially if using spinach.)
Set the oven to 375. Grease the muffin tin well. This is critical!! (Eggs can stick badly so don’t go light and work the butter/oil into the bottom round part where the egg likes to stick. You could use liners but they don’t allow the muffins to dry as they cool, hence a soggier bottom.)
Dice the onion and zucchini quite small and cut the spinach and basil into thin strips. Sautee onion and zucchini. Add spinach until just wilted. Add the basil. Separate yolks from whites and whip the whites until peaks form. Add the cooked vegs to the bowl of yolks, plus the cheese, the milk and the salt and pepper. (Don’t skimp on the salt as I find that especially with spinach you need a fair bit.) Then fold the whites into the whole mixture…..
Cook for 15 minutes. Once out of the oven, wait 10 minutes then run a knife around the outside of the muffins and coax them off the bottom with the knife. Place on a wire rack. (If you leave them in the muffin tins too long, the bottoms will get soggy).
Makes aprx 12.
To store: (In fridge): Once cool, wrap in paper towel to absorb some of the moisture which will keep them fresher. (In freezer): Once cool, separate them with cling wrap and place in bag or simply lay them flat in a container (no wrap). If they are touching they will freeze together and it will be harder to pull just one or two out to thaw.
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