I had another post all lined up, but I got sidetracked this morning. We woke up blessed by overcast skies and threats of thunderstorms, (wait for it…) so my obligation to work the baseball snack bar went POOF! So I snuck downstairs while my kids were playing, and looked to see if I had any cinnamon rolls to make, but I didn’t. We are not the breakfast family. Cereal and oatmeal are really the only two things in my pantry. Lately, my kids have been getting bored and have been making themselves peanut butter sandwiches or grabbing a snack bar in the morning. That doesn’t make me all that happy. But this morning, I remembered seeing pictures online for eggs made in muffin tins. I know I can at least win my daughter over with them. I know the same thing can be made scrambled, but now I have convenient little snacks, or breakfast on the go for the next couple of days. I love the fact that you can just plop any old topping in them and you are pretty much guaranteed success (within reason of course.) They took about 25 minutes from start to finish and with a little salsa and my coffee, I was quite happy. My daughter devoured three of them. My son had a peanut butter sandwich.
prosciutto parmesan egg muffins
get started on the egg muffins:
8 large eggs
1/2 cup low-fat milk
crushed red pepper
1/3 cup red bell pepper, diced
3 slices prosciutto, sliced thin
1.5 oz. shaved parmesan cheese (about 3-4 TB)
Preheat oven to 350. Coat muffin tin with nonstick spray. In a mixing bowl, add eggs, salt, pepper and crushed red pepper and stir with a whisk. Pour mixture equally into muffin tins. Do not over fill. Divide red pepper among the twelve cups. Tear prosciutto into each cup and top with parmesan cheese. Bake in center of oven for 15 – 20 minutes. They will deflate after you take them out of the oven. You can check it with a toothpick to be sure level of doneness.
Holla! I actually baked something that didn’t burn – AND – they didn’t come out like hockey pucks! Ah, the little successes in life. I’m so glad it worked out because I love corn muffins. I saw this recipe in Cooking Light, and decided to try them out. Normally, I am drawn to the cheddar cheesy versions, but in an effort to be kind to my mid-section, I followed this recipe exactly. (ok, so I upped the cayenne, but that’s to be expected). Now having a southern mother, sugar is a no-no in corn muffins. However, I guessed that one tablespoon wouldn’t do much sweet damage so I allowed it…plus she wasn’t looking.
1 1/4 cups fat-free buttermilk
1/4 cup olive oil
1 large egg, lightly beaten
1 cup flour
3/4 cup yellow cornmeal
1 TB sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/8 tsp ground red pepper (hardly seems worth it – 1/4 tsp ++!)
3 oz grated fresh Parmigiano Reggiano cheese, (about 3/4 cup), divided
3 TB finely chopped fresh chives, divided if you so choose (read on)
get started on the batter:
Preheat oven to 400. Combine the first three ingredients in a pourable measuring cup or bowl. Combine flour and next six ingredients (thru pepper) in a bowl, stirring well with a whisk. Make a well in the center of the flour mixture. And the most important step is to add the milk mixture and stir just until moist. Put the whisk down! Stir in about 1/2 cup of parmesan cheese and the chives. (You could save a tablespoon of the chives to sprinkle on top, but then I’d have the green fleck conversation at the table with the kids so I just mixed them all in). Coat the 12 cup muffin tin with cooking spray. Spoon batter into muffin cups, only filling each 2/3 full. Sprinkle muffins with remaining parmesan cheese (and chives if you choose). Bake at 400 for 13 minutes or until a wooden toothpick comes out with moist crumbs clinging. Remove muffins from the pan and cool on a wire rack. Serve with hot sauce. Oh – did I say that out loud?
note: this obviously makes 12 muffins…but you knew that already.