Monday, May 21, 2012

Southwest Egg Muffins

I found this recipe through a blog that I love.  I made a few changes because some of the spices used are a little too potent for us, but this egg muffin recipe is so good that I wanted to share it too.  Click here to see the original recipe from The Gracious Pantry.  

Here is what you need to get this recipe started:

3/4 lb. Turkey Sausage (I used the ready made in a easy)
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons garlic powder
1 med. red onion, chopped
2 med. red bell peppers, chopped (or 1 1/2 large)
1 tablespoon olive oil
12 whole eggs

{1}Preheat the oven to 350 degrees.
{2}Put your chopped onion and bell pepper in a skillet with the olive oil.

{3} Add the chili powder, cumin, garlic powder

{4} Cook over med.- high heat until pepper and onion are soft. 
{5} Add the sausage and cook a few min. more to season.  
{6} Remove from heat and allow to cool for a couple of minutes.

{7} Crack a dozen eggs in a large bowl and beat.  Do you see the little double yolk I had?  There were actually two different ones in this dozen.  The other one is on the top left of this picture, but the yellow broke! :)

{8} Slowly add the meat mixture to the eggs to temper and not scramble them.

{9} Divide the mixture up in the muffin cups.  Will make around 20 to 22 little egg muffins.
{10} Bake 30 to 40 min. until the muffins are raised and completely set.

We ate ours with salsa.  You could also sprinkle cheese on top and add sour cream if you aren't allergic!  We love these because they are gluten-free and dairy-free!

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Anonymous said...

Those look great~ I'm going to try them out! Krista

Katie said...

yum!!! I make something like this called taco cups but they are with biscuits - these look really good!!