Spicy Egg Muffins

So all this week, every time I eat breakfast, I crave bacon or sausage.  I figured I needed more protein.  I found a recipe for Egg Muffins and decided to make them.

They were a little intense of making, since I'm not good at cutting stuff.  But I made it fine.   I amended a recipe based on the ingredients we had and the fact I only have 12 muffin tins.

We ate around 8:30 and I was fine until past noon.  Of course, despite getting this from a paleo website, I added an English Muffin to it.  And milk (is that paleo?)  And cheese and avocado (again, paleo?)

Spicy Egg Muffins

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Adapted from Our Paleo Life 

Photo by ALB

Ingredients
12 large Eggs
1/4 C 1% Milk
13 oz (5 links) Chorizo
1/2 Yellow Onion, chopped
1/2 medium Bell Peppers, diced
1 Jalapeno, seeded and diced
Sea Salt, to taste
Fresh Ground Black Pepper, to taste
Cooking Spray

Instructions 
Preheat oven to 350F.

Place 12 silicone muffin liners on a rimmed baking sheet (or split up onto 2 baking sheets). If not using silicone muffins liners (and it is highly that you do), grease 1 12-cup muffin tins with Cooking Spray.

Cook the chorizo in a skillet until completely cooked through, breaking up into small pieces with a wooden spoon. With a slotted spoon, place chorizo in a bowl. Wipe out the pan. Then add the onion and peppers into the pan, and cook on medium heat for 5 minutes, until softened. Add to the bowl with chorizo and mix.

Add approximately 1 tablesspoon of the mixture to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.

Beat all the eggs and milk in a large bowl and add salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated. Scoop 1/4 C (I used a gravy ladle, so it's a guess that it was 1/4C) of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly.

Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean. Serve hot. If storing these, refrigerate in an airtight container for up to 1 week, or store in the freezer for up to one month.

Photo by ALB

Nutritional Information (from My Fitness Pal)
12 Servings
Calories: 217; Total Fat: 17 g; Saturated Fat: 6 g; Monounsaturated Fat: 7 g; Polyunsaturated Fat: 2 g; Trans Fat: 0 g; Cholesterol: 213 mg; Sodium: 650 mg; Potassium: 215 mg; Total Carbohydrate: 2 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 14 g

Corn Bread Bites

We had these last night. Eh. We didn't like the sour cream taste, and I didn't like the green onions. A box of Jiffy is better.

Corn Bread Bites

This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You also can double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder doesn't lose its effectiveness while the extra batter waits for the first batch to be turned out of the pans.

2/3 cup all-purpose flour (about 3 ounces)

1/2 cup yellow cornmeal

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (2 ounces) shredded sharp cheddar cheese

1/2 cup reduced-fat sour cream

1/4 cup thinly sliced green onions

1 (8 3/4-ounce) can cream-style corn

Dash of hot sauce

1 large egg, lightly beaten

Cooking spray

Preheat oven to 375°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375° for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.

Yield: 12 servings (serving size: 3 muffins)

CALORIES 108 (28% from fat); FAT 3.4g (sat 1.9g,mono 0.5g,poly 0.1g); PROTEIN 3.7g; CHOLESTEROL 28mg; CALCIUM 89mg; SODIUM 221mg; FIBER 0.8g; IRON 0.8mg; CARBOHYDRATE 15.5g

Cooking Light, OCTOBER 2007

Beer Cheese Muffins

Disappointed with these. A bit dry and dense. They needed an egg or butter.
Liked the dill taste though.

Beer Cheese Muffins
Source: CL Low Fat Low Calorie Q/E cookbook
Servings 1.5 dozen
Posted by Jillybean03 (Jill)
Date 8/23/04

Comments (Jill's)) These are good basic muffins with a little bit of cornmeal. You could play with the add-ins... I think chives, green chiles, jalapenos and/or garlic would make welcome additions/substitutions.

2 1/2 cups low-fat biscuit/baking mix
1/2 cup cornmeal
3 oz shredded reduced fat cheddar
1/2 cup (2 large) chopped green onions
2 tsp dry mustard 1 tsp dried dill weed
1 (12 oz) can light beer (al's note- I used heinekin...got to use it somehow)

Instructions

1. Combine first 6 ingredients; stir well. Add beer, stirring until dry ingredients are just moist.
2. Spoon batter evenly into muffin pans coated with cooking spray - about 2/3 full (I used a 2 T. measure). Bake at 375 for 25 minutes or until golden. Remove from pans immediately.

Per muffin: 94 cal; 2.2g fat; 3.1g protein; 15.3g carb; 0.4g fiber; 3mg cholesterol; 230 mg sodium