Egg Muffins
When I was a young teen in the early 70’s, I can remember coming to breakfast one morning and my father was sitting at the end of the table crabbing about his breakfast.
My father had eaten the same thing for breakfast for decades. Two poached eggs, 2 pieces of toast slathered with butter, and on many occasions, a couple of pieces of bacon.
Now he sat there staring at a bowl of cereal.
I guess he must have had a physical. His doctor told him to quit eating eggs and suggested that he have cereal instead. So my father was staring down at a bowl of Cornflakes. He was not excited.
My father never had a weight problem. Maybe his cholesterol was rising. That would explain the doctor of the day telling him to quit eating eggs. It was all over the news: Eating fat causes cholesterol to rise. So stop eating fat. Stop eating eggs.
If you are anywhere near my age, you are going to find this video link very interesting. It’s a retrospective done by the NY Times on what was happening in the medical field as it relates to food, and how the advice we were given was very, very wrong. And if you’re younger, this is a great history lesson and a warning that sometimes the experts don’t really know with any confidence what is actually the best advice....
Read the full column at PlanZDiet.com
Egg Muffins
Plan Z Dieter Caitlin found the perfect fall recipe from Carolyn, the writer and recipe developer behind All Day I Dream About Food. The original recipe includes candied pepitas — we didn’t have any of those in our kitchen, but even without them, the recipe was delicious.
This perfect pumpkin treat invites all the spice and warmth of autumn into your mouth without the additional unwanted carbs.
Servings: Makes 12 servings
Ingredients:
10 – 12 eggs (use 10 if you want less egg in your muffin, 11 or 12 if you want more)
6 Tbl whipping cream
breakfast meat of choice (ready-to-eat ham, cooked sausage, cooked bacon)
shredded cheese (whatever flavor you like)
assorted veggies as desired
salt & pepper
Instructions:
Preheat oven to 350 degrees.
Whisk eggs and cream together. Add some salt and pepper. In a greased muffin tin put some of the meat in the bottom of each muffin mold filling about one third of the way full, top with egg mixture to about two thirds full, then add cheese or veggies on top.
Bake in a 350-degree oven for 20 minutes. I love switching up ingredients -- I’ll do bacon, Swiss, onion, and spinach one time. Ham, cheddar, and broccoli. Sausage, mozzarella, tomatoes, and mushrooms. The possibilities are endless!
Enjoy!
Cheers,
Zola
