EGG MUFFINS

I wonder if clouds ever look down and say, “Hey look, that one is shaped like an idiot.”

In my quest for fast and easy, referring to recipes, I recently revisited the recipe for egg muffins.  This recipe is great because it’s fast, easy, and appropriate for clearing the fridge of dibs and dabs.  Dibs and dabs are foods too small to make a meal and too big to throw away.

INGREDIENTS:

10 to 12 eggs

dibs and dabs – mine included:

roasted red pepper

6 strips of bacon

2 cups raw spinach

minced red onion, from a jar

salt

DISTRUCTIONS:

Place everything into a food processor and whip it good.  Put 1/4 cup of the mixture into a muffin tin that’s been sprayed with some sort of oil, or greased manually.  Is that a baking term?

muf1

Bake at 350 to 375 for about 20 minutes or so.  No, I’m not a stickler for details.

Because I whipped the batter into a froth I knew that the little darlings would rise to the occasion.  Yes, they did.

muf2

Needless to say, but I will anyway, within a minute they deflated.   Yet even in their deflated stage they stayed tender.

muf3

They were then ready to cool, refrigerate, or freeze. In the morning or for lunch it’s easy enough to grab a muffin or two and nuke it for 30 to 45 seconds.  Add some veggies on the side for lunch and it’s a great, little meal.

You can also dice a couple of these muffins, cover with cheese sauce, and pass the dish off to other family members as a magnificent entree!  Make sure to present it with enthusiasm.  Don’t forget the sprig of parsley.  I’m here for you.

Loveya – The Grandma

Breakfast Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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