Friday Egg Muffins

Why “Friday” Egg muffins? Well, when Friday rolls around I’ve usually got various sorts of produce that is on it’s last leg. I seriously hate to waste anything, so this is one way I use up the aging produce to make a healthy snack or breakfast treat. There is no right or wrong way to make these “muffins” but I’ll tell you what I usually do.

Friday egg muffins jepg

Items needed:

4 egg whites, 2 eggs

2 tablespoons milk

produce or leftover meat of your choice

Trader Joe’s Everyday Seasoning (best stuff ever!)

Directions: First, gather up the produce or meat you would like to include, chop it into fine pieces and sauté it with TJ seasoning. I usually do this for about 5 minutes. Once cooked I probably had about 1 1/2 cups of leftovers to make into muffins. Today I used onion, bell pepper, spinach, and some leftover ham lunchmeat I had but you can include anything from squash to kale or even avocado or broccoli.

Take a muffin tin and coat the cups with olive oil (or use non stick spray). Now, fill about 1/3 of the cup with your “leftover” mixture.

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Mix together eggs & milk and pour the egg mixture over the “leftover” mixture in the cup. I like to fill it until it’s just about covering the veggies or whatever.  I also added a very tiny amount of shredded colby jack cheese on top.

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Bake on 350 degrees for about 15 minutes. I set my alarm for 10 minutes and check every few minutes after that. I am the worst at over cooking egg products, so I try to be careful.

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Once complete, I put into quart size zip lock bags and freeze. For lunches some days I’ll pull out a few egg muffins and eat plain or heat them up in a tortilla and add salsa on top. You could also use all egg whites or just use regular eggs.

Let me know what variations of this recipe you try out! I love trying new things!

Making the most out of life,

Andrea

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