-adapted from Kalyn's Kitchen13 Jumbo eggs (1170)
20-30 drops Tabasco
1 TB. olive oil (120)
1 pkg. (275g.) mushrooms, cleaned and sliced (59)
2 big handfulls arugula, about 55g. (17)
1/2 med. onion, chopped, about 95g. (40)
1 bunch green onions, chopped (35)
1 TB. fresh chopped thyme (3)
16 slices ham (640)
1 1/2 cups reduced fat cheese (480)
salt and pepper
Whisk up the eggs with the tabasco and a little salt, set aside.
Saute the onions in the oil and then added the mushrooms with salt and pepper; when the mushrooms are cooked through, add the arugula and toss for a minute, or until the arugula is wilted. Remove mixture to a fine mesh sieve and press to get the excess moisture out*. To the same pan, add the ham and cook until browned and all of the moisture in the pan has cooked out/evaporated.
Toss the ham, cheese, green onions and mushroom mixture together and fill your muffin pans 3/4 of the way. Pour the egg mixture over the mixture, filling to the top.
Bake at 375 degrees for 30 minutes.
*Kalyn said that the muffins tend to let go of a little liquid when they're being microwaved, so I went ahead and cooked the ham until it was brown and the liquid had completely evaporated, and strained the mushroom mixture.
Makes 16 Egg Muffins, 160 calories per muffin.
Original Recipe from Kalyn's Kitchen:
2 T fat free half and half
1 1/2- 2 cups diced meat: canadian bacon, ham, cooked turkey sausage or cooked veggie sausage
1 1/2- 2 cups grated low fat cheese (I like sharp cheddar or feta)
Optional, but highly recommended, 3 green onions diced small.
Preheat oven to 375. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing. Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.
These freezer well. For best results, thaw in refrigerator before microwaving. I like to wrap them in a paper towel when reheating in microwave to soak up some of the liquid that is sometimes released.
I'm going in to have my wisdom teeth removed today at 8 am, yippee! I'm glad I have a few of these muffins waiting for me when I get home.