Tag Archives: gluten-free

Egg Muffins ~ Lifeofjoy.me

Egg Muffins

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.)

Egg Muffins ~ Lifeofjoy.meMake sure your meat is cooked. During the conference one day, I used bagged bacon bits with the sausage and it turned out pretty good. :)

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!!!

Egg Muffins ~ Lifeofjoy.meCrack one egg for each muffin and scramble.

Egg Muffins ~ Lifeofjoy.meEgg Muffins ~ Lifeofjoy.meAdd salt and pepper.

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. :)

Egg Muffins ~ Lifeofjoy.meDivide it evenly between your cups, filling about 2/3 full. My ramekins are larger than the muffin tin, so they are only about half full.

Egg Muffins ~ Lifeofjoy.meSprinkle a little cheese on each and bake on 350º for 20 minutes or so. (Or 450º for about 12-15 minutes.)

Egg Muffins ~ Lifeofjoy.meEgg Muffins ~ Lifeofjoy.meEgg Muffins ~ Lifeofjoy.me

You can add whatever ingredients you want. I’ve seen avocado, spinach, tomato, and broccoli. Really, anything you can think of will probably work. :)

Egg Muffins

Ingredients

  • 1 egg
  • 1 tablespoon sauted veggies
  • 1 tablespoon cooked, crumbled/chopped meat
  • 1 tablespoon cheese
  • salt and pepper

Instructions

  1. Crack egg into a bowl and break it up with a fork or small whisk.
  2. Spray ramekin or muffin cup with oil, coating the cup well.
  3. Add salt, pepper, meat and veggies to the egg and stir.
  4. Pour into ramekin.
  5. Top with cheese.
  6. Bake ate 350º for 15-20 minutes or 450º 12-15 minutes.
https://lifeofjoy.me/egg-muffins/

Enjoy!

Until next time, God bless,

Michele ºÜº

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Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.me

Corn, Tomato, and Mozzarella Salad

A different kind of salad, good in the summer when corn and tomatoes are fresh. Nice not to have lettuce for a change.

I tried this one a few weeks ago for the first time. I love fresh corn! Thus this salad looked pretty good to me. It is super simple to make as well.

The key here is fresh corn. The first two times I made it with really good sweet corn. This time, unfortunately, it wasn’t as good because the corn wasn’t as good. Oh well. ;)

It only takes a few simple ingredients: corn, tomatoes, mozzarella cheese, basil, lemon juice, olive oil, salt, and pepper.

IMG_3397I only made one-fourth of the original recipe today but I’ll give the measurements for the entire batch in the recipe.

First shuck the corn and cut the kernels off the cob. You can cook it first if you like. I recommend you cut a bit off and taste it to see how sweet it is. If it is bland, boil it in some water with some sweetener. I learned this the hard way!

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meI cut the kernels directly into the bowl I’m going to use to serve the salad.

Next cut the tomatoes. I like small bite-size pieces, so I do more than cut them in half, which is what the original recipe directed.

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meCut up the mozzarella cheese and then add the rest of the ingredients. I usually cheat and just use a sprinkling of garlic powder instead of the minced garlic. I sometimes use lemon juice from the bottle I keep in the refrigerator for emergencies. ;) (I have yet to make this with fresh basil though.)

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.meStir and serve!

Corn, Tomato, and Mozzarella Salad ~ Lifeofjoy.me

This really is a nice refreshing salad and a nice change from the regular lettuce salads.

Corn, Tomato, and Mozzarella Salad

Ingredients

  • 4 ears of corn, shucked, cleaned, and washed
  • 1 10.5 oz package of grape tomatoes, cut into bite-size pieces
  • 8 oz fresh mozzarella, cut into small bite-size pieces
  • 10 leaves of fresh basil, sliced thinly or use a sprinkling of dried
  • 1/4 cup fresh lemon juice
  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Remove the corn kernels from the cob with a nice sharp knife.
  2. Place corn, cut tomatoes, and mozzarella pieces into serving bowl.
  3. Add the basil.
  4. Combine the rest of the ingredients in a jar and shake to combine. (or if you are lazy like me, simply add them to the bowl but it would probably taste better combined in the jar first 😉 )
  5. Pour over ingredients in the bowl, toss and serve.
https://lifeofjoy.me/corn-tomato-and-mozzarella-salad/

I hope you enjoy this one as much as Mike and I have. (Sean and Tiffany won’t even try it. ;) )

Until next time, God bless,

Michele ºÜº

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