Egg Muffins

/ posted in: Food

I’m not big fan of eggs. I don’t like the texture no matter how they are made. I have to disguise the taste with some form of tomato – ketchup or salsa. The only egg product I really tolerate is the egg on McDonald’s bacon, egg and cheese bagel (without the meat) but with their creamy yummy sauce. Yeah, bad, I know. It reminds me of when I was almost vegetarian but still ate Big Macs and Taco Bell meat.

Anyway, I decided to try this recipe for a to-go breakfast during the Whole Life Challenge.

Don’t bother trying to follow that link since it is broken but you get the idea.

  1. Coat a muffin tin with cooking spray or use liners.  I did the spray and they still stick so I’d do liners next time.
  2. Break one egg in a bowl and scramble with a fork.
  3. Mix in whatever ingredients you want.  I used salsa and olives and red pepper.
  4. Pour egg into one muffin liner.
  5. Bake at 375 for 30 minutes.

They were nicely browned on the top but still a little soft inside for my liking.  I like scrambled eggs to have absolutely no moisture left in them.  I liked these better after a day in the fridge.

Freckles gives them one paw up too because she got to try some that I dropped by accident.  There was much begging afterwards.