Saturday, January 1, 2011
Eggy Muffins and Corny Beans
version of the recipe I found online. You can see where I started... It even had meat initially which I replaced with some chopped spinach. I replaced the cauliflower puree with greek yogurt.
Eggy Muffins Ingredients
4 6 inch whole wheat tortillas
1 egg and 3 egg whites beaten together
1/4 cup greek yogurt
handful of chopped spinach (optional)
Salt and pepper to taste
Grated Cheddar cheese
1. Preheat the oven to 350 degrees and grease 4 muffin cups. It helps to throw the tortillas in the oven for a few seconds before starting to manipulate them. Take one tortilla and make two pleats across from each other. Gently flatten the bottom on the counter and then place in the greased muffin tin. Repeat with the other three tortillas.
2. In a small bowl, whisk together the egg, egg whites, Greek yogurt, spinach, and salt and pepper. Divide this mixture evenly among the muffin tortilla cup things. Top with some grated cheddar cheese. Bake until the egg is cooked through and the cheese on top is melted and lightly brown. The recipe says this should take 15-20 minutes but mine was more like 20-25 minutes. Use a toothpick to check whether the egg is cooked through
I shared these on Midnight Maniac Meatless Mondays, My Meatless Mondays, Just Another Meatless Monday, and Mouthwatering Mondays