Friday, June 24, 2005

Basic Recipe for Egg "Muffins"

You can see Kalyn's latest thoughts about egg muffins and step-by-step instructions at  Egg Muffins Revisited Again.   (When I posted that it wasn't possible to move the post forward without breaking the link.)   I have removed this old post so the recipe doesn't come up twice in search engines, but I am leaving this page here in case anyone has a bookmark for the old recipe.   



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19 comments:

  1. I know some of you who have seen my compulsively organized freezer won't believe this, but I recently found a package of these that had gotten lost in the freezer for at least 6 months. I nuked them and they still tasted great.
    Kalyn

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  2. THIS IS A GREAT TASTY HURRY UP LAST MINUTE MEAL:
    Kalyn gave me two of these from her freezer. I served each one beside a green salad for a quick lunch I had to put together in minutes when a friend dropped by at lunchtime.

    I am cooking these this weekend for my children who are in town. They show up at different times, so I can just pop these in the microwave. Two of them are vegetarians so using the frozen vegan sausages which I keep in my freezer for them in place of meat.
    Thanks so much, Kalyn.
    Wanda.

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  3. I am just in the process of making my second batch of these yummies! Breakfast is a very diffucult meal for me to eat and this recipe has helped me get something in my stomach. Thanks so much!

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  4. I think these would be great for taking to all of the brunches that I have around the holidays - thank you for the recipe, I reaallly love these.

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  5. Hey Kalyn, I;ve never heard of egg muffins before, but they seem so easy to make. I don't have silicone pans yet, so looks like I'll have to take that effort with double liners etc...and we don't get the non stick spray here, any option for that?

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  6. Nandita, I'd just rub the muffin tins with olive oil to keep the eggs from sticking.

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  7. Oooh-weee! Cooked up some ground lamb, seasoned it, then folded in cooked brown rice leftovers. Also did some pan-fried, diced potatoes. Used brown eggs with half & half mixed in. Chose the feta option (with lamb! - think about it). Talk about wow! We plan to introduce this to our house church group for an easy-to-make, easy-to-share Sunday morning church pitch-in dish. Thanks Kalyn!
    Roger Holloway

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  8. I just made this recipe for breakfast and love it! I used green beans, zucchini, canadian bacon, and chedder. They are delicious. I posted pictures at www.daniellecopeland.com. I came to you by way of a google search for SBD breakfasts. I'm getting so sick of eggs. Anyway, this is a new way to have eggs.

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  9. Roger and Danielle, thanks for sharing how much you like them.

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  10. these are awesome! i used a mini muffin tin and they are awesome, the mini tin uses about 1/2 an egg each after the cheese and the green onions so i eat like 4 minis and they are perfect! i thought that putting eg in the oven in just a muffin tin would be gross but they are awesome!! i am making the next batch with mushrooms! i have a hard time eating protein b/c i just dont like the way most meat tastes unless its high quality red meat and this is the perfect way for me to get more, also the fact that they can be stored and re-heated is perfect for me to grab and go, then heat up at work in the morning.


    i have a hard time sticking with diets b/c of breakfast, Kalyn Denny has just solved my problem!!

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  11. Clare, thanks for the feedback. I'm interested to hear that they worked out well in the mini muffin tins since I hadn't tried that. Great for kids.

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  12. Does anyone know the nutrition facts for these? Thanks!

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  13. Anonymous, I don't count calories or carbs, so I don't have that information, but there are some sites online where you can calculate it if you check google.

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  14. I just started the South Beach diet yesterday...not quite through with book. This recipe sounds great. Question..what is allowed - one muffin for breakfast? THX

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  15. Susan, good for you for reading the book. I always recommend that. I normally eat two muffins for breakfast, but it depends a little on the size of your muffin tins. I use the individual silicone bake cups which are on the small size.

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  16. I made these today for the first time. I live in a small town and couldn't find silicone muffin pans but what I did find were silicone baking cups. These look just like cup cake papers only made of silicone. I sprayed them and placed12 of them on a cookie sheet. I must say I was a bit skeptical while making them but they are DELICIOUS. I used bacon salt instead of Spike seasoning (couldn't find that either). I layered in green pepper, green onion, mushrooms all diced fine in my chop wizard, and turkey bacon bits. These muffins beat the stuffing out of the old South Beach breakfast basic.

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  17. Anonymous, thanks for the feedback. I use the individual muffin cups now too and love them. Glad you liked it.

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  18. LOVE LOVE LOVE them, made them this week for my fiance and I to eat before heading to classes and work, and they are great to eat on the go. I made mix veggies and cheddar cheese.

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  19. I just wanted to say that you're egg muffins are DELICIOUS! I was a little skeptical at first because I thought they might be a bit bland and I didn't have any of the seasoning, but to my surprise, they're bursting with flavor! I even added a layer of spinach and used turkey bacon. Plus I substituted the cream for a T of skim milk.

    Thanks again for posting this delicious recipe! I can't wait to try it with some other veggies!

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