Low-carb breakfast that can help use up bits of leftovers and make a tasty meal.
Last year at the young adult conference at our church, we had muffins, donuts, yogurt, apples, and bananas. By the last day, I couldn’t take any more sweet foods, so I brought two dozen eggs and made some baked eggs. They loved them.
So, this year, we planned to have some egg dishes each day. I made those wonderful baked eggs on two days. For two dozen of them I scrambled the egg before pouring it in the ham lined muffin cups. One day I made a delicious crescent egg ring, which I will share with you one day soon. The other two days I made these egg muffins, which can be made with any ingredients you want or have on hand. It is a great recipe to take advantage of the bits of veggies or leftovers that need to be used.
I chose to use sausage and cheese in a dozen, sauted onions, mushrooms, peppers (red, green, orange, and yellow) and cheese in a dozen, and all of the above in two dozen.
Dice onion, mushroom, and bell pepper. Sauté in a bit of olive oil. (Today I sautéed it in bacon grease.)
I sprayed my ramekins, since I was only making two this morning, otherwise I would have used a muffin tin, like I did for the conference. Spray them well!!!
Add about one tablespoon of sautéed veggies, and one tablespoon of meat for each muffin. It really doesn’t matter much, it’s a forgiving recipe.
You can add whatever ingredients you want. I’ve seen avocado, spinach, tomato, and broccoli. Really, anything you can think of will probably work.
- 1 egg
- 1 tablespoon sauted veggies
- 1 tablespoon cooked, crumbled/chopped meat
- 1 tablespoon cheese
- salt and pepper
- Crack egg into a bowl and break it up with a fork or small whisk.
- Spray ramekin or muffin cup with oil, coating the cup well.
- Add salt, pepper, meat and veggies to the egg and stir.
- Pour into ramekin.
- Top with cheese.
- Bake ate 350º for 15-20 minutes or 450º 12-15 minutes.
Until next time, God bless,