October 27, 2014

Tailgate Recipes: Egg Muffins

It seems like we've had a string of early games and I was searching for a healthy and hearty recipe to make for tailgating. I made the standard egg muffins using a normal muffin metal pan but I found the finished product to be too small and too much of the eggs ending up sticking to the pan, even after I greased it. Then I had an idea! I would use my football silicon mold pans because I knew the silicon would help with the sticking and of course the football shape would be great too!

12 eggs
3 tablespoons milk
1 package frozen spinach, cooked
8 slices of cooked bacon, crumbled
1/2 bag of grated cheddar cheese
dash salt/pepper

Directions: Grease the pans with oil. I used coconut. Beat the eggs and milk together until well blended. Add the cooked spinach to the eggs, be sure to drain the water. Add the bacon and cheese. You can substitute cooked ham or sausage as well. Add a dash of salt and pepper and bake at 350 for 25-30 minutes. The muffins literally slid out of the molds. It was perfect. And they microwave well the next day if there are any leftovers. My husband added sour cream and salsa to the tops of his, which I thought was a great idea.

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