Egg Muffins

Need an easy, grab-n-go breakfast? These are perfect to make ahead so they are ready to grab and heat up to eat. They also make a great protein filled snack.

Egg Muffins
Rate this recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

30 minutes

Approximately 12 muffins

Egg Muffins

These egg muffins are a great way to get everything you could want in an omelette, but in one little package. Great for snacking or an easy breakfast. Mix up the added ingredients/veggies to create your own egg muffins.

Ingredients

  • 2-3 cups spinach
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 1 cup grated cheddar cheese
  • 6 slices bacon, cooked, and chopped
  • 8 eggs
  • 1/4 cup milk
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Dash of cayenne pepper (optional)
  • Salsa to top it off (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Either grease muffin tin, or add paper muffin cups to pan.
  3. Over medium-low heat, in a large frying pan, saute the onions and bell pepper in the olive oil for about 8 minutes. Add the spinach and cook until wilted. Remove and let cool.
  4. In a large bowl, beat the eggs with the milk.
  5. Add the salt and pepper.
  6. Add the bacon, spinach, onion, pepper and cheese. Stir to combine.
  7. Distribute egg mixture between muffin cups, filling 3/4 of each cup.
  8. Bake for about 15 minutes.
  9. Remove from oven and let cool slightly.
  10. Remove egg muffins from tin.
  11. Serve...or refrigerate for grab-n-go egg muffins.
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/egg-muffins/

Roasted Red Pepper & Artichoke Tapenade

Easy, tasty tapenade to serve as an appetizer at dinner parties or potlucks.  Serve with your favorite  cracker, crostini or pita bread.  Can also be used on sandwiches or as a topping to grilled chicken.

Roasted Red Pepper & Artichoke Tapenade
Rate this recipe
1 ratings

Prep Time: 10 minutes

10 minutes

2 cups

Roasted Red Pepper & Artichoke Tapenade

Delicious, addicting tapenade, great for dinner parties, with many other uses as well.

Ingredients

  • 1 large jar of roasted red peppers
  • 2 small jars of grilled, marinaded artichoke hearts
  • 8-10 pitted kalamata olives
  • 2 cloves roasted garlic
  • 1/2 cup grated parmesan cheese
  • Dash salt and peppers

Instructions

  1. Add all ingredients to a food processor.
  2. Pulse until chopped to a finely chopped tapenade.
  3. Transfer to a bowl, and serve with pita bread, pita chips, crackers, etc.
  4. Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.
Recipe Management Powered by Zip Recipes Plugin
http://www.keepitinthekitchen.com/roasted-red-pepper-artichoke-tapenade/