I’m usually not brave enough to invent new recipes. I don’t feel that I have a complete grasp of foods and the science of cooking yet. I still consider myself a student, even though I am my own teacher. However, I take pride in these egg muffins I created! I’ve noticed that recipes for egg muffins, or mini-quiches, are becoming popular because they’re considered a good “to-go” food or one that can be frozen and re-heated later. While they are, and can be, that doesn’t mean you should rush to eat these. Please try the recipe as-is first, but then I highly encourage you to put your own twist on these. Just start with the base—an egg—and add whatever else you want to! What I like about these is they’re low in calories and fat, but certainly not in taste! If you’re looking to make the calories even less, they work well with egg whites only or with fake eggs, but they won’t look nearly as pretty or as big.
At a glance…
2 eggs
1 tbl crumbled feta cheese (I usually use reduced fat, but regular works fine, too)
1 tbl frozen corn
1 tbl corn and black bean salsa (I think this really adds to the flavor of the muffins because of the spices in the salsa. I use Ariba’s, but you can use whatever salsa you have on hand)
1 piece cooked turkey bacon, crumbled (I use Butterball brand, because it crumbles easily)
Optional: 1 mushroom, diced
Preheat the oven to 350° and grease muffin tins. Combine all except bacon. Cook bacon until crips and crumble into egg mixture. Pour into muffin tins and bake for 20-24 minutes or until set. Makes 2 servings.
Total time: 30 minutes
Prep time: 5~ minutes
Cooking time: 20-24 minutes
Nutrition Information (for 1 egg muffin)
| Calories | Fat | Sat. Fat | Carbs | Sugars | Protein | Fiber | Sodium |
| 105 | 6.5g | 2.5g | 2g | 0g | 7.7g | 0.5g | 226mg |
Pictures & Walkthrough
| Preheat oven to 350° and spray muffin tins (one muffin per egg, so two in this case) with cooking spray. |  |
| Place eggs into a bowl with cheese, corn, salsa, and muffin, if using. Whisk together. Cook the bacon until crisp enough to crumble (I microwave it for a minute and fifteen seconds) and add to egg mixture. Whisk again. |  |
| Pour egg mixture into muffin tins. You should get one muffin per egg you used and the mixture should come to the top of the muffin tin, but this depends on your muffin pan. As you can see, we made a double recipe this morning; two for each of us. |  |
| Bake for 20-24 minutes, until egg is not longer “wet.” Use a butter knife to remove the muffins from the pan by sliding it around the edge. If you’re in a hurry like Veers was when we made these and need to rush, microwaving them for a few seconds will complete the cooking. |  |
Who doesn’t love food you can eat with your hands??
~Suzuka
