Friday, May 25, 2012

Scrambled Egg Muffins

No, it's not Christmas time, but I'm enjoying a tasty Tanenbaum-shaped egg muffin, anyway, because I like my shaped muffin trays and these egg muffins are very tasty and so easy to make.  Just mix up what you usually put in your scrambled eggs and pour into muffin tins.  Bake at 350 for 20 - 25 minutes (whites should be firm, but cheese will be runny).  Let cool for a few minutes before you pop them out of the muffin tray.  Here's what's in my egg muffins:

How many eggs you use depends on what you add.  Each muffin is generally about 1 large egg (or 2-3 bantam eggs), but if you add a lot of other ingredients, you'll need another muffin tray (like I did).

1/2 cup chopped ham
1/2 cup cheese of your choice (I had shredded cheddar and Monterrey jack)
1 tbs chia seeds

If you like the texture of the seeds, add them last, but if you want them to be largely unnoticeable, add them when you first scramble the eggs so they have time to soften in the mixture.  If you like to add milk to your eggs, you could probably add the seeds to your milk and let it sit in the fridge for a while before you make the eggs. 

Chia seeds are a great health benefit.  They do not add flavor to your food, but they do add texture unless you allow them to soften in liquid.  They get a little gelatinous and can be used to thicken creamy soups.  They are gluten free and packed with omega-3s, omega-6s, protein, calcium, iron, zinc, fiber, and antioxidants.  If you don't like fish, they are a great way to get the benefits of omega-3s. 

I mixed 5 large eggs and 6 bantam eggs and ended up making six Christmas trees and these two larger hearts, as well.  So much yum!

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