Easy Meal Prep x Egg Muffins

After hearing quite a few success stories about the Keto diet over the last while, I recently grabbed a magazine at the local bookstore to learn more about this lifestyle--and to cop some recipes that I could begin incorporating into my eating regimen.

I haven't done a lot just yet in the way of adopting the lifestyle since I'm still in the "exploratory phase", but there were some fabulous recipes that immediately caught my eye and took away some of the mystery around what a Keto-friendly diet is really all about.

And it was the featured egg muffins that leaped off the page and made it to my kitchen first.  What drew me in?  The ease of preparation (like whisking up some eggs and layering them with delicious add-ins in muffin tins for a bake it and forget it done deal.)  With just an hour or so out of my Sunday afternoon to assemble and bake, which meant perfect timing for catching up on a couple of podcasts, it was likely as easy as meal prep goes. 

And we can't forget about the key takeaway of cooking: the taste!  These are delicious and the piquant onion flavor, coupled with the savory goodness from the dry-aged salami and cheese, felt like I was enjoying crust-less, mini quiches.  Some days they were breakfast and others they were lunch with a side salad thrown in. 

The final bonus is that they lend themselves well to freezing or storing in the refrigerator.  What meal-prep dreams are made of, no?

So whether you're a Keto devotee or not, these egg muffins will suit any quest for easy, healthy and delicious eats.  Try them and let me know your thoughts.

Happy Eating!

Egg Muffins

Ingredients:
2 scallions, finely chopped
5 oz. air-dried chorizo, salami or cooked bacon, chopped
12 eggs
6 oz. shredded cheese (your choice)
2 Tbsp. red or green pesto (optional)
Salt and pepper 

Method:
Preheat oven to 350 degrees F

Divide chopped scallions and meat and add equal amounts to bottom of each cup.  Whisk eggs with seasoning and pesto, if desired.  Add cheese; stir.

Pour egg mixture evenly into each cup.  Bake for 15-20 minutes, depending on size of muffin tin.  Let cool before wrapping in plastic and storing in fridge or freezer.  Enjoy!

Recipe courtesy of DietDoctor.com 
 

{Put an Egg on It}: Recipes, Cooking Techniques & More!

Herbed Baked Eggs

Welcome to the wonderful world of eggs!  Boiled. Baked. Scrambled. Poached. Frittatas. Omelets. (Okay, by now you get the picture.)  The incredible, edible egg is indeed one versatile and mouth-watering star ingredient fueling some of our most delicious dreams. 

I, for one, have taken to incorporating them into my diet more since the new year debuted (the boiled variety is a favorite for protein-fueled breakfasts and snacking).  But did you ever consider that when it comes to preparing them, technique is involved?  Well, there is.  And today's post is dedicated to all the egg-noshing, technique, and etiquette savvy, that I can muster.  If you're like me, you'll soon be saying, 'put an egg on it!'. 

Recipes ~

Herbed Baked Eggs are one of my absolute favorite ways to indulge.  Easy, yet elegant, they're even great for entertaining (think brunch).  For more ways to indulge, here are 44 (yes, 44) additional recipes to keep your egg recipe rotation in high gear.

Technique ~ 

What every good cook needs, but admittedly sometimes lacks, is the skill to pull off the runny, poached egg, light and fluffy omelet, and immaculate golden yolk that boiled eggs are made of.  If that's someone you know ;), then help is here.  These tips and tricks will have your egg game strong before you can say, 'what's for breakfast?'.

Etiquette ~ 

And once all the "work" is done, all that's left is the eating, right?  Well, before you do, make sure you know exactly how to eat them.  My quick and fun dining tutorial will equip you in no time.

Now... on to Happy Eating!

Star Ingredient: Herbs

Periodically, I'll be dedicating my blog space to a new series entitled, "Star Ingredient".  In this series, I'll take a key, or star, ingredient and feature it in different ways.  And to kick off our new series, I'm starting with the star ingredient, herbs. 

Enough can't be said about herbs.  The way they impart life and flavor and freshness and beauty to  dishes literally takes food to another level.  They're the perfect finish for most savory courses and even shine brightly in desserts and drinks.  I can't imagine my kitchen--or my cooking--without them.  Simply put, I love herbs!  And I hope you'll have a greater appreciation for them, too, as you dive into the featured recipes for Herbed-Baked Eggs and Tuna Pitas with Herbs.

Happy Eating!

Herbed-Baked Eggs

Herbed-Baked Eggs
Serves 4
If you're looking to switch up your breakfast or brunch eggs course, this recipe is the ticket!  Easy, yet elegant, it packs superb flavor with a medley of herbs, garlic, cheese and more!

Ingredients:
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme leaves
1/2 teaspoon minced fresh rosemary leaves
2 tablespoons minced fresh parsley
2 tablespoons freshly grated Parmesan cheese
12 extra-large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley and Parmesan cheese and set aside.  Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking in these) without breaking the yolks.  (Note: It's important to have all the eggs ready to go before you start cooking.)

Place four individual gratin dishes on a baking sheet.  Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.  Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.  Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked.  (Rotate the baking sheet once if they aren't cooking evenly.)  The eggs will continue to cook after you take them out of the oven.  Allow to set for 60 seconds and serve hot.
Recipe by Ina Garten

Tuna with Dill and Herbed Pita

 Tuna Pitas with Herbs
Serves 1
Dill wakes up this tuna recipe and takes it from ordinary to extraordinary, while the dried oregano does similar duty on the pita.

Ingredients:
One 5 oz. can of tuna
1 tablespoon, plus 2 teaspoons dijon mustard
1 1/2 teaspoons mayonnaise 
1/4 teaspoon salt, plus extra for sprinkling
1/4 teaspoon freshly ground black pepper, plus extra for sprinkling
1/4 teaspoon sugar
1 tablespoon cider vinegar
2 tablespoons minced fresh dill leaves
Dried oregano
Olive oil
Mixed greens

Preheat oven to 350 degrees F.

Combine together tuna, mustard, mayonnaise, 1/4 teaspoon salt, 1/4 teaspoon pepper, sugar, vinegar and dill in a bowl.  Set aside.

Cut pita bread in half and season each half with a drizzle of olive oil and a sprinkle of salt, pepper and oregano.  Bake in preheated oven for 5-6 minutes.

Fill baked pita pockets with mixed greens and tuna.  Serve and enjoy!