Wednesday, February 29, 2012

Spinach Egg Cups

Mornings are very hectic, whether it is a school day or on the weekends.  Especially when we need to get the kids up, changed and washed, breakfasts eaten, snowsuits on, lunches packed, backpacks... 

I'm very lucky.  Hubby takes the older kids to school on his way to work, so I can clean up the morning's mess with the Baby, who is already 2 1/2 years old!  Then *I* can finally sit down to breakfast (with coffee, of course) and peruse the Internet while Baby finishes her milk while watching Dora.

The plight of almost every mother is that they take care of the children first and themselves (almost) last.  I am starting to realize that a happy mom really sets the mood in the household.  A grumpy and hungry mom is really not pretty.   

Mommies need to start the day off right too. I make Spinach Egg Cups in advance and then heat them up in the microwave in the mornings.  They are like mini omelets or quiches baked in silicone/Silpat muffin cups.  I make a dozen at a time and I have 1-2 of these egg cups for breakfast each day.  Normally, I heat 2 egg cups and Baby eats over half of one.  With a glass of V8 juice and a cup of coffee, my day is off to a great start!  Easy.

This recipe uses a box of thawed, drained frozen spinach.  I usually stock up on boxes of them when then are on sale for $1.  

After following the recipe a few times, I just grab several handfuls of different fillings, but the base is always:  about 1/4 cup onions, 1/4 cup diced bell peppers (any color), 4 eggs, 1 cup liquid egg whites, 1 box thawed, frozen spinach (squeezed dry), 1/2 cup chopped ham or any leftover meat that would be good in an omelet.   Also, I put in 1/2 cup of reduced-fat shredded cheese (mozzarella, 4-cheese, pizza blend) and 2 tablespoons of parmesan cheese for extra flavour.  

I have to share another "freezer" tip.  I freeze shredded cheese.  If I don't freeze it, after a few days, I see mold growing in the middle of the bag.  What a waste.  One day, I realized that if cheese is OK on frozen pizza, then I can freeze a bag and take out what I need!  With carpal tunnel syndrome, I really don't like to grate cheese so it is a nice convenience food.  

This is my silicone muffin pan.  It has the similar texture to silpat and I got it at my local kitchen specialty store.  It was about $30 and worth every penny. 

For a normal muffin pan, I think you could put 2 paper liners in each cup.  Scoop the mixture into the muffin pan.  I use a small ice cream scooper, which is also good for cookie dough.

Into the oven for 25-35 minutes.  It will be done when it smells amazing and looks golden brown and yummy.  

I guess I shouldn't complain if all 3 children insisted on having "Mommy's Spinach Egg cups" for breakfast this morning! 

Spinach Egg Cups

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup liquid egg substitute (I use 4 eggs + 1 cup liquid egg whites)
3/4 cup shredded reduced-fat cheese (I use 1/2 cup cheese, 2 Tbsp parmesan cheese)
1/4 cup diced red bell pepper
1/4 cup diced onion
1/2 cup diced ham

Line a 12-cup muffin pan with foil or 2 paper baking cups. Spray the cups with cooking spray.  Combine the spinach, egg substitute, cheese, peppers, onions, and ham in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350F for 25-35 minutes, or until a knife inserted in the center comes out clean. 

- Adapted from Allrecipes - Vegetable Quiche Cups to Go
  and Kalyn's Kitchen - Egg Muffins

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1 comment:

  1. Great idea! I've been itching to "bake" but that is out for me right now.

    I also freeze pre-shredded cheese!


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