A couple days ago I promised to share with you how I used the orange tomatoes, all but one were roasted. The remaining one was cooked in these flourless egg muffins. The muffins are delicious and make a very convenient breakfast. In fact they can be prepared the night before or made in large quantities to last the whole week. Plus if you have members in the family with gluten allergy or blood sugar problems, they too can enjoy this protein packed meal.
I’m not much of a morning person, and getting up to cook is not something I’m always in the mood for. I love making these egg muffins the night before so the following morning I don’t have to stumble into the kitchen, while half asleep, and figure out what breakfast will be. I simply pop them in the microwave for a minute and breakfast is ready. On days when I have to rush out the door this convenience is greatly appreciated.
These muffins aren’t really muffins, I like to call them that because they’re made in a muffin pan and look like little muffins. What they are is a nutritious meal that will satisfy your taste buds and keep you full until lunchtime. The ingredients don’t include starches, processed wheat or sugars, and so you won’t have to worry about a blood sugar spike. Paired with some fruit, a tea or coffee and the occasional 100% juice, this is a very healthy way to start the day.
- 3 medium egg
- 1 small handful defrosted or fresh spinach leaves
- 1 medium orange plum tomato or any variety of choice
- pinch of sea salt
- pinch of cayenne or chili pepper, optional
- butter for muffin pan
- Preheat oven to 175C or 345F, and rub a little butter on the muffin pan. Squeeze out as much water as possible from the defrosted spinach. Slice the tomato in half, scoop out all of the seeds, and slice into small pieces. In a bowl combine the eggs, spinach, diced tomato, sea salt and cayenne. Lightly beat until well combined, pour equal amounts into each muffin mould compartment. Place in center of oven and bake until set. I baked mine for 12 minutes but I suggest checking on them after 8 and until they have cooked to desired doneness. Allow to cool slightly before serving or completely if refrigerating.
The amounts and ingredients can all vary depending on what you have on hand. Be creative and include your favorite ingredients.
The best thing about these little flourless egg muffins is that you can use any ingredients and seasonings your heart desires. Sometimes I like to add either bacon or lean turkey deli meat; other times it’s cheese, mushrooms, peppers or even potatoes. The possibilities are endless.
Now for my photo tip. If you make these or any other egg dish and want to photograph them for your blog, always do so straight after cooking. The longer they sit the more unappetizing they’ll look. Particularly these egg muffins, if you wait too long they become wrinkled and deflated — not pretty at all. I took them straight from the oven and onto the plate to shoot immediately.
Well, there you have it.:) I hope you are having a wonderful week and don’t forget to sign up to this month’s YBR roundup.