Yummy! We love to make these for a grab and go breakfast. They are delicious and nutritious. They also freeze well and taste great!! The number of eggs varies based on size but we are going for a dozen mufflettes with this recipe. If I have extra mufflette mix left over I just scramble it up!
I was thinking that I had posted this recipe before but when I looked back I couldn’t find it. I figured if I gave up looking I needed to repost! Also, conveniently I was making a batch of mufflettes this morning! Hope you try these, although they aren’t beautiful they are delicious!
Ingredients – this is our favorite combination of ingredients
- 12 eggs – I prefer farm fresh!
And my wonderful friend Jennifer brought me two dozen eggs! - dash of salt and pepper – I sometimes use season salt – Lawry’s to be exact
- 1/2 cup (at least!) shredded cheddar (or any other cheese – pepper jack springs to mind!)
- spinach – 1 can drained or 1 box thawed
- some milk – the milk changes the texture of these mufflettes – I have made them without and it works – I prefer at least a half cup of milk and in fact I use fresh raw organic farm milk in mine!
- some spices…
turmeric – for color and it’s super good for you! maybe a teaspoon, at least two cloves of garlic, sea salt – a teaspoon, parsley flakes if you like them.
Marek and I like spinach and cheese mufflettes the best but we change it up with some of these other ingredients…. diced ham, diced turkey, bacon bits, fresh garlic, salsa. I can think of many additions!
What to do- Easy!
In a large bowl crack all 12 eggs and whisk briskly. Add the milk, the salt and pepper to taste and the cheese. Whisk this all together. If you like spinach, which we do, add it now. Make sure it is all mixed together well. I use a Pampered Chef stoneware muffin pan. Spray the pan with non-stick spray heavily. Fill all the muffin cups to 3/4 full of your mixture. Bake at 350* for 30 minutes – also a bit of a give and take. The stoneware makes it take longer to bake than a metal pan will. I check them with a toothpick just like regular muffins. They are best served warm with toast or a toasted multi-grain thin bun. I freeze them in pairs wrapped in press-n-seal. They re-warm in the microwave in a couple of minutes – one minute if you have the forethought to thaw them out the night before you need them!
I figure that since I used 12 eggs and ended up with 12 mufflettes the calories in each should be about 90 – one egg is 70 plus spinach and cheese….
Enjoy! Hope you like them!
~ Denise
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