Do you ever read something in a magazine while you’re working out, remind yourself to remember it and completely forget it the minute you walk out of the gym? When I saw these beauties in this month’s SELF mag, I just HAD to make them….
Straight from the magazine pages. The printed word lives on! 🙂
Then I forgot….
Then these oh so trendy Egg Muffins popped up again on Lisa and Jamie‘s blog…and I knew it was meant to be. So I went out and bought a random mix of ingredients to make my egg sensations…because I have no idea how to focus on a list in grocery stores…
How could anyone possibly make all of these ingredients work together?
Then I had a busy Sunday which left me with no time to devote to cooking, cleaning or even writing (almost). I intended to make the Egg Muffins on Monday but alas, I was too tired, and as you know, resorted back to the Kitchen Sink Salad.
FINALLY, today, inspiration came to me around 5:30 right before I left work. Not only would I make my Egg Muffins, but I’d make a variety of them, each dedicated to different countries!
Around the World in Egg Muffins
First, I followed the directions on Lisa’s blog and preheated my oven to 350, portioning out 3 cups of egg beaters with about 1/4 cup of skim milk added in for creaminess. I decided to make four different flavors so I divided them out into tupperware:
So colorful and pretty!
Can you guess what each one is??
- Mexicali Egg Muffin: grilled chicken, shredded cheddar and mozzarella cheese, black beans, green peppers, 1 tbsp of taco seasoning
- Denver Egg Muffin: shredded honey ham, onion, mushrooms, green/red peppers
- Italian Egg Muffin: generous portion of shredded cheddar and mozzarella cheese, 2 tbsp pizza sauce, chopped tomatoes
- Hawaiian Egg Muffin: shredded honey ham, mozzarella cheese, pineapple, chopped tomatoes
I portioned them out into 17 muffin cups and baked in the oven for 35 minutes.
The anticipation is killin me! Yes Im aware of the splatters. Im messy - remember?!
While they were baking, I made some sweet potato hash browns “Sometimes Healthy Style.” (meaning I took a shortcut :-))
My name is Jamie and I eat prepared foods...
I heated up this bag of Ore-lda Steam n’ Mash Cut Sweet Potatoes in the microwave for 12 minutes as directed. BUT instead of mashing em’, I plopped them onto a cookie sheet, sprinkled them with melted butter and cinnamon and sugar and threw them in the oven below my worldly egg muffins.
Within 20 minutes, my apartment started to smell of a mix of at least 3 different countries, so I figured my egg muffins were done.
A colorful array of country-themed egg muffins. Mission Accomplished!
Somehow I was able to restrain myself to dig in until the sweet potato fries were done about 30 minutes later. I put everything together and I had this:
Picture taking skills still havent improved...but cooking skills have!
I cannot say enough good things about this meal – it had something to appease all of my tastebuds. While the Hawaiian Muffin didn’t hold together as well, due to the denseness of the pineapple, it was ABSOLUTELY delicious. Pineapple and eggs taste surprisingly good together when mixed with cheese and ham ;-). The Italian Muffin was probably my next favorite because it tasted just like pizza (hmmm, ya think it was the pizza sauce?). In a close 3rd was the Mexicali Muffin. Nothing bad to say about this baby – the other two were just that good! The Denver Muffin was just too ordinary within this eclectic bunch. Next time, I’m taking even more risks. The great thing about these Egg Muffins, as Lisa mentioned, is that you can really put whatever you want into them. As everyone knows, I’m never one to shy away from experimenting, so I’m sure I’ll come up with some other combos for this recipe down the road…
Oh, and the sweet potato hash browns cannot be forgotten. They were absolutely perfect and took hardly any effort. Glad I added the cinnamon and sugar. Sometimes a busy girl’s just gotta’ resort to the frozen section. I have no shame 🙂
Thats a whole lotta sweet potato
Well – I now have enough egg muffins and sweet potato hash browns to feed all of Texas…Incidentally, since I’m leaving for Texas in 2 days, looks like I’ll be eating a lot of these guys. At least they’re tasty both hot and cold!
This egg creation session has exhausted me! I’m off to bed. Aiming for an early morning at the gym (fingers crossed).
Question:
What’s the weirdest item you’ve ever had in an omelet/eggs?
These look amazing!!! I wish I could have some egg muffins right now!!
The Hawaiian egg muffins look great! That would probably be my favorite too. I just found your blog through Ali on the Run. It looks like we are both new to blogging and both from NYC. Just wanted to say Hi! Your blog looks like fun and I will definitely be adding it to my reader.
Thank you! That is always so exciting for me to hear 🙂 I will try not to disappoint.
Yesss!!! They are the best, I just finished my last one yesterday and now I’m bummed!
Mmm the Mexicali ones would probably be my favorite! I love those kinds of flavors together 🙂
I wish I could say I have had some interesting ingredients in my eggs, but I’m not too adventurous! This post is inspiring me to try something new though
Ohhhh inspiring adventurous food choices. That makes me feel special!
I LOVE adding pineapple and ham or canadian bacon to eggs. Always so good!
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