With Pesach just a few short weeks away, I am busy cleaning, shopping and planning my menus. (OK, maybe I am just thinking about doing those things.) In any event, I am not so focused on finding and trying new recipes right now, rather I am sticking to simple tried-and-true favorites. Well, that’s almost true, because sometimes a recipe is so easy that there is simply nothing to lose and everything to gain by trying it.
If you have spent any amount of time at all watching food videos online (I admit I’ve watched more than my share), I am sure you have seen a recipe for these little egg cups, or mini egg muffins. They look so easy. So easy, in fact, that I have never bothered to make them. Silly, I know. But lately I had been thinking about how convenient it would be to actually have a bunch on-hand in the refrigerator for the kids (or me) to just grab and go. In fact, I think it would make a great meal for breakfast, lunch or even dinner, in a pinch. Just imagine: grabbing them for a healthy protein and veggie-packed breakfast on the run, pairing them together with a salad for a really beautiful lunch; and for dinner, a little marinara sauce with quinoa and a couple of these babies. In fact, these egg muffins would make a perfect Pesach-friendly meal as well. And for those looking for that elusive Erev Pesach meal, when everyone is starving but there is nothing to eat, these would also make a great make-ahead option as well!
There are tons of variations of this recipe online, so feel free to do a search, or you can follow my basic guidelines below. Choose any chopped vegetables you like, and throw in some shredded cheese for a dairy meal or some cubed salami for a meat meal. All you need is a cupcake pan and a little imagination. I prefer to saute my veggies first, but feel free to throw them in raw to save a step and a dirty pan.
Preheat oven to 350 degrees. Spray cupcake pan with oil. Place desired mix-ins at the bottom of each cup (about one or two tablespoons). Fill cup almost to the top with the egg whites. I used approximately 1.5 quarts of egg whites to make 24 muffins.
Sprinkle with salt and pepper as desired. Bake at 350 for about 15 minutes, until the eggs are set and slightly puffed.
- Diced bell pepper
- Sautéed onions
- Chopped spinach (defrosted and squeezed dry)
- Chopped mushrooms
- Chopped broccoli
- Chopped tomatoes
- Minced scallions
By Rachel Berger