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Easy Make Ahead Egg Muffins

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Egg Muffins are a delicious and tasty grab-and-go breakfast.

Protien packed and deliciously simple, egg muffins are little handheld egg bites filled with our favorite add ins and cheese.

We make these easy egg muffins ahead of time and reheat them throughout the week for a perfect meal on the go!

They’re healthy and naturally gluten-free and low in carbs.Egg muffins are a great way to use up any kind of leftovers, including veggies or meats.They’re great for meal prep. Make them ahead of time (on the weekend) and reheat them in the microwave on busy weekday mornings.Egg muffin cups are perfect on their own or tucked between a couple of pieces of toast for a quick breakfast sandwich.

Ingredients in Egg Muffins

This recipe is so versatile; you can add almost anything to them and try new flavors every time!

Eggs – Use large whole eggs. You can also use half egg whites (from a carton) or egg substitutes. I add salt & pepper but you can add other seasonings, herbs, or parsley.

Vegetables – Bell peppers and diced onion add flavor. You can also try adding mushrooms, broccoli, spinach, or diced tomatoes.

Meat – Use ham, sausage, or bacon are yummy options in these egg muffins. You can use deli ham, leftover ham, or other leftover meats (like taco meat).

Cheese – Sharp cheddar is a great choice for these muffins but you can use almost any kind of cheese. Pepper jack or Monterey jack are other good options.

How To Make Egg Muffins

These little egg cups are very simple to make and taste almost like mini frittatas. Breakfast egg muffins consist of meats, cheeses, and veggies with eggs.

Grease the muffin tin well.Add the add-ins to the muffin tin and top with beaten egg.Bake until set, and enjoy!

How to Store Egg Muffins

Refrigerator: Once baked, this egg muffin recipe will keep in the fridge for up to 5 days for a quick and easy make-ahead breakfast on the go!

Freezer: If you’d like to keep them longer, I would suggest freezing your egg muffins. We place them in a freezer bag and lay them flat until frozen.

To Reheat Egg Muffins

To reheat egg muffins, simply microwave them for about 30-60 seconds or so from the fridge. If they’re frozen, they’ll need a bit longer, about 60-90 seconds.

Did your family love these Make-Ahead Egg Muffins? Be sure to leave a rating and a comment below!

5 from 40 votes↑ Click stars to rate now!Or to leave a comment, click here!

Make Ahead Egg Muffins

Egg muffins are a delicious and tasty breakfast, naturally low carb, and easy to make ahead of time!

Prep Time 10 minutes

Cook Time 22 minutes

Total Time 32 minutes

Servings 12 servings

10 large eggs *see note½ teaspoon pepper¼ teaspoon salt¼ teaspoon garlic powder optional1 ½ cup diced ham or 8 slices bacon, cooked & crumbled or ½ lb sausage, browned½ red bell pepper diced3 tablespoons white onion minced, or 2 green onions, thinly sliced1 cups shredded cheddar cheese or your favorite blend of shredded cheese ½ cup mozzarella cheese

Preheat the oven to 350°F.

Combine eggs, salt, & pepper in a medium bowl. Whisk to combine.

Spray a muffin pan very well with cooking spray or grease with butter. Divide the red pepper, onion, ham/bacon/sausage, and cheese over 12 wells.

Pour the egg mixture over the cheese mixture.

Bake for 22-25 minutes or until set.

Remove from cups and serve warm or let cool completely and refrigerate or freeze.

Eggs: Muffin tins can vary in size slightly (and it can also depend on how much “add-ins” are added) so you may need a little bit more or less egg. I find 10 eggs to fill the cups.
These can be filled almost to the top; they will puff up as they bake and fall a bit after baking.
This recipe can also be made using 6 whole eggs and 1 cup of egg whites. 
Additions: Add any kind of leftovers, potatoes, veggies, or meats. If you add extra add-ins, you may need a bit less egg.
If using sausage, cook in a large skillet over medium-high heat until no pink remains.
Reheating: Reheat cooked egg muffins in the microwave for 30-60 seconds or until heated through.

5 from 40 votes

Serving: 1egg muffin | Calories: 128 | Carbohydrates: 1g | Protein: 11g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 379mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 495IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Home & Kitchen

Easy Layered Salad – Perfect to Make Ahead

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This overnight 7-layer salad recipe is everyday easy in addition to being party perfect!

Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!

What’s in Seven Layer Salad? 

Mix and match the ingredients, I add 7 layers but you can add as many as you’d like to this overnight salad.

Lettuce – Iceberg lettuce will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).

Vegetables – Tomatoes, peas, and sliced green onions add visual interest to a 7 layer salad, but so can chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded brussels sprouts. This is a great recipe for using up leftover bits of veggies in the fridge.

Bacon & Eggs – Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.

Cheese – Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.

Dressing for Overnight Salad

This mayo-based sour cream dressing is traditional and it is super easy to make. It’s thicker than a traditional dressing, so it holds up well.

Add in your favorite herbs or ranch-style seasonings to change it up.

Keep leftover 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!

Did you make this 7 Layer Salad for a crowd? Be sure to leave a rating and a comment below!

5 from 24 votes↑ Click stars to rate now!Or to leave a comment, click here!

7 Layer Salad

A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 12 servings

1 Trifle Bowl to show layers

1 head iceberg lettuce chopped2 cups tomatoes diced, or sliced cherry tomatoes2 cups frozen peas defrosted (uncooked)½ cup green onions or red onions, sliced8 hard boiled eggs cooled, peeled and chopped2 cups cheddar cheese shredded8 slices bacon cooked crisp and crumbled

DRESSING

In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.

Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).

In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.

Cover the salad and refrigerate for at least 4 hours or overnight.

Top with cheese and bacon before serving.

Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing1 cup mayonnaise¾ cup sour cream½ teaspoon garlic powder½ teaspoon onion powder1 tablespoon fresh dill1 tablespoon fresh parsleysalt & pepper to taste

5 from 24 votes

Calories: 348 | Carbohydrates: 10g | Protein: 13g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 165mg | Sodium: 579mg | Potassium: 298mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1124IU | Vitamin C: 15mg | Calcium: 186mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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Home & Kitchen

Turkey Noodle Casserole

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Turn leftovers into a cozy turkey noodle casserole that the whole family will love!

This noodle casserole has packed with tender veggies, turkey, and pasta baked in a simple homey sauce. It’s all baked under buttery bread crumbs.

Ingredients for Turkey Noodle Casserole

This basic casserole is simply turkey, veggies, and pasta cooked in a simple homemade sauce.

Turkey: Use leftover turkey or use rotisserie chicken. Leftover ham is another great variation in this recipe.

Vegetables: This turkey noodle casserole is so versatile. Use either frozen mixed vegetables or veggies from your crisper drawer (see recipe notes for fresh vegetables).

Pasta: Any medium shape can be used in this recipe. Try penne or rotini, and be sure to cook it al dente (firm) so it doesn’t overcook in the oven.

Sauce: The sauce below is a very simple cream sauce, almost reminiscent of chicken pot pie sauce. You can swap it out for cream of mushroom, chicken, or celery soup or a jar of Alfredo sauce. Be sure to add the poultry seasoning; it adds great flavor.

Swap in Your Leftovers

Sauce

If you’ve got leftover gravy or cheese sauce, they can be used in this recipe (you’ll need about 4 cups of sauce) instead of making a from-scratch sauce.

If you don’t have 4 cups of sauce, use what you have and add either a jar of alfredo sauce or a can of condensed mushroom or chicken soup.

Vegetables

Add leftover vegetables from last night’s dinner or even leftover green bean casserole (sauce and all)!

Assemble turkey noodle casserole up to 1 day ahead, but leave off the topping and refrigerate overnight.

Remove the casserole from the fridge for at least 30 minutes before baking and sprinkle with the topping. Add an extra 5-7 minutes of baking time.

Did your family love this Turkey Noodle Casserole? Leave us a rating and a comment below!

5 from 8 votes↑ Click stars to rate now!Or to leave a comment, click here!

Turkey Noodle Casserole

The best way to use up leftover turkey and veggies from the holidays is with this Turkey Noodle Casserole!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6

Creamy Sauce (see notes for shortcut)

⅓ cup butter1 small onion diced2 cloves garlic minced⅓ cup flour¾ teaspoon poultry seasoning½ teaspoon dried thyme leaves3 cups chicken broth1 ½ cups light cream or half and half1 ½ teaspoons dried parsley or 1 tablespoon fresh½ teaspoon Kosher salt or more to taste¼ teaspoon black pepper

Casserole

3 cup frozen mixed vegetables thawed, see notes for fresh vegetables2 cups cooked turkey cubed, or chicken12 ounces medium pasta such as rotini or penne

Topping

¼ cup melted butter½ cup seasoned breadcrumbs

Preheat the oven to 375°F. Grease a 9×13 or 3-quart casserole dish and set aside.

In a medium saucepan over medium heat, melt butter. Add diced onion, minced garlic, and seasonings and cook until softened, about 4-5 minutes.

Add flour and cook for 1 minute.

Slowly stir in chicken broth and evaporated milk, until the mixture is smooth. The mixture will be very thick at first.

Bring the sauce to a boil while stirring over medium heat. Let boil for 1 minute, then remove from heat and stir in salt, pepper, and parsley.

Meanwhile, bring a large pot of salted water to a boil. Cook pasta 1 minute less than directed on the package. Drain well.

Combine cooked pasta, thawed vegetables, cubed turkey or chicken, and sauce in the prepared casserole dish.

In a separate bowl, mix together melted butter and seasoned breadcrumbs, then sprinkle over the casserole.

Bake for 25-30 minutes, or until bubbly and the topping is browned.

Sauce: To make a shortcut sauce, replace the sauce with a jar of alfredo sauce and add in the seasonings. Cream can be substituted for evaporated milk. 
Cheese: 1 ½ cups of shredded cheese like cheddar can be added to the sauce.
To use fresh vegetables: Fresh vegetables can be used in place of frozen mixed vegetables. I would suggest 3 chopped carrots, 2 ribs of celery, and 1 cup of corn (although any combination will work). Add the fresh vegetables to the boiling pasta water for the last 4 minutes in step 7 or steam the vegetables until tender.
Store leftover casserole covered in the fridge for up to 4 days. Reheat in the oven or in the microwave until heated through. 

5 from 8 votes

Calories: 519 | Carbohydrates: 61g | Protein: 21g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 925mg | Potassium: 580mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 6mg | Calcium: 199mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Dinner, Turkey
Cuisine American

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Home & Kitchen

Easy Lemon Chicken

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Tender chunks of chicken are pan-fried and tossed in a simple tangy-sweet lemon sauce. You can’t beat the flavor of fresh lemon. Serve this over rice for the perfect weeknight dinner.

Have you ever had a stir-fry and wondered how the get the meat so darn tender? Most often it’s due to a technique called velveting.

Meat (beef or chicken) is marinated in a combination of egg white, cornstarch, oil, and often other additives like vinegar. Cornstarch is a natural tenderizer (and used in this recipe as well as many other stir fry favorites and even Mongolian Beef)!

Pour the sauce right over if you are in a hurry, but I like to remove the chicken from the pan, deglaze the pan using the sauce, then add the chicken back in.

Garnish with lemon slices, green onion or chives and sesame seeds.

Lemon Chicken is a great dish to make ahead or make a double batch so that you’ll have lots of leftovers. It will keep in the refrigerator for 3 to 4 days for easy lunches!

4.95 from 17 votes↑ Click stars to rate now!Or to leave a comment, click here!

This easy lemon recipe is a sweet zesty favorite, made in under an hour!

Prep Time 15 minutes

Cook Time 15 minutes

Marinate Time 15 minutes

Total Time 45 minutes

Servings 4 servings

1 pound boneless chicken breast diced1 large egg3 tablespoons cornstarch2 tablespoons soy sauce2 teaspoons vegetable oil

Sauce

¾ cup chicken broth1 ½ tablespoons cornstarch¼ cup sugar3 tablespoons fresh lemon juice

Optional Garnish

sesame seeds, thinly sliced green onion

In a bowl, combine chicken with egg, cornstarch, and soy sauce. Allow it to marinate in the fridge for at least 15 minutes or up to 1 hour.

In a small bowl, mix together the sauce ingredients.

In a large skillet, heat the vegetable oil over medium-high heat. Remove chicken from the egg mixture, allowing any excess to drip off. Discard the marinade.

Add chicken to the pan in batches and stir-fry until browned and cooked through, about 5 minutes.

Stir the sauce well to ensure the cornstarch is fully incorporated. Pour it into the pan with the chicken. Let it simmer on low heat until it thickened, about 3-4 minutes

Garnish with sesame seeds, thinly sliced green onion, and lemon wedges if desired.

This recipe comes together quickly; prepare all of the ingredients before beginning to cook.
Chicken: For easy handling, place chicken in the freezer for 15 minutes before cutting (optional). Chicken thighs work well in this recipe.
Lemon: Fresh lemon juice is best for this recipe. If using fresh lemon, ½ teaspoon of lemon zest can be added to the sauce for an extra boost of lemon flavor. 
Vegetables: Vegetables can be added to this chicken, asparagus, or green beans are great options. Remove the chicken from the pan and set it aside. Trim the vegetables and add them to the pan. Stir-fry them for a few minutes until they are tender crisp. Add the chicken and the sauce and continue to cook as directed.
For a crispy chicken, marinated chicken can be dusted in corn starch and deep fried in small batches at 350°F for 4-5 minutes. Thicken sauce and toss with chicken.
 

4.95 from 17 votes

Calories: 258 | Carbohydrates: 22g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 114mg | Sodium: 814mg | Potassium: 474mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 95IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine American, Asian Fusion

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