Egg Muffins and Banana Bread YUM!

I promised these recipes days ago. I am sorry! I have been "spring" cleaning and spending time with my children and school work.

Anyways, how is every one's third week of the year going? Sticking to resolutions still? If not it's okay. Just begin again. Everyone slips up, but the important part is getting back up and continuing. :)


Egg Muffins

This is the basic recipe for egg muffins I use. I use a metal cupcake pan. LOTS of cooking spray and no liners. I typically only use 9-10 eggs also because I use more meat and veggies. I add salt, pepper, and milk to the eggs for spice. My favorite ingredients to use are diced ham, spinach, freshly grated cheddar cheese, and the egg mixture. I back 350 F for 30 minutes. They turn out amazing. I make big batches for the refrigerator and we eat them for breakfast. So quick. 30 seconds in the microwave. I hope everyone enjoys these as much as we do!!

Egg Muffins

(Makes 12 muffins, recipe created by Kalyn with inspiration from The South Beach Diet book.)

15 eggs (for silicone muffin pans, use 12 eggs for metal muffin tins. You can use less egg yolks and more egg white if you prefer.)
1-2 tsp. Spike Seasoning
1-2 cups grated low fat cheese (I like sharp cheddar or a blend of cheddar/Jack cheese, use less cheese if using meat)
Optional, but highly recommended, 3 green onions diced small.
Optional: chopped veggies such as blanched broccoli, red pepper, zucchini, mushrooms, etc. (Using veggies will reduce the fat content)
Optional: diced Canadian bacon, lean ham, or crumbled cooked turkey sausage

Preheat oven to 375 F. Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, if using, vegetables, if using, cheese and green onions. You want the muffin cups to be about 2/3 full, with just enough room to pour a little egg around the other ingredients. Break eggs into large measuring bowl with pour spout, add Spike, and beat well. (I used to add a bit of half and half or milk, but lately I like the way they turn out without it.) Pour egg into each muffin cup until it is 3/4 full. I like to stir slightly with a fork. Bake 25-35 minutes until muffins have risen and are slightly browned and set.

Muffins will keep at least a week in the refrigerator without freezing. Egg muffins can be frozen and reheated. For best results, thaw in refrigerator before reheating. Microwave on high about 2 minutes to reheat.

Banana Bread

Here's the recipe for the banana bread I made. I had received recipe cards years ago and I found this one. You can also go to their website http://www.grandmaskitchen.com/.  I slightly burned my banana bread, but once you sliced it and cut the crust it was so moist and yummy! Let me know how it turns out if you bake one.

(I am learning how to take pictures. Sorry these look bad!)

Nana's Banana Bread

Ingredients

• 5 tablespoons butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 1 1/2 cups mashed, very ripe bananas
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup heavy cream
• 1/3 cup chopped walnuts (I used pecans)

Directions

1. Preheat oven to 350°F. Spray bottom only of 9x5x3-inch loaf pan with nonstick cooking spray.

2. Beat butter in large bowl on medium speed of electric mixer until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, egg whites and vanilla; beat until well blended. Add bananas, and beat on high speed 30 seconds.

3. Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts; mix well.

4. Pour batter evenly into prepared loaf pan. Bake about 1 hour 15 minutes or until browned and toothpick inserted near center comes out clean.

5. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack.

 

 

 

Have a blessed day!  
-Katie