Nora’s Egg Muffins
This recipe was submitted by one of our much-appreciated customers. Nora says she makes these egg muffins to have a “quick breakfast ready to go, and the Pantala topping gives them the perfect zing!” She suggests keeping them in the fridge and reheating 2 in the microwave for 40 seconds for a tasty and healthy start to the day.
10 eggs, large
1/2 tablespoon Nora's Special Spice Mix (see below) or Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chopped broccoli florets
1 cup grated sharp cheddar cheese
1/2 cup chopped ham
Pantala Mediterranean Fusion to serve
If making Nora's Special Spice Mix, combine the following in a small bowl (this will make extra for your next batch of egg muffins):
1 tablespoon dried oregano
1 tablespoon dried rosemary
1/2 tablespoon dried thyme
1/2 tablespoon chili powder
1/2 teaspoon garlic powder
Preheat the oven to 350F. Grease a 12-cup muffin tin with non-stick cooking spray or olive oil.
In a large bowl whisk together the eggs, spices, salt and pepper.
Fill each cup halfway with the egg mixture (you should still have some leftover), then add a bit of broccoli or spinach, cheddar and ham to each cup. Top off with more egg mixture, being careful the cups don’t overflow.
Bake for about 15 minutes. The eggs will rise and get puffy, but after baking will deflate as they cool. Serve hot with a dollop of Pantala Mediterranean Fusion. You can also store the muffins in the refrigerator for up to 5 days or the freezer for up to a month.