Posted by: A. C. Cockerill | April 26, 2018

Foodie Corner – 2018 – Post #2 – Fridge Leftovers Egg Muffins

Foodie Corner – 2018 – Post #2 – Fridge Leftovers Egg Muffins

What can you do with leftovers in the fridge?

My two cents, but please share yours:

Make fridge leftovers egg muffins.

Grease a muffin pan (melted butter works well), and preheat your oven to 350 deg. F. For every muffin slot in the pan, you will need a tablespoon of finely diced or shredded filling (precooked meats, veggies, cheeses, herbs and spices, etc.).

Diced ham and shredded Swiss cheese is always a classic combination, but diced precooked broccoli and shredded cheddar is also a winner. Diced smoked salmon with chopped chives is another great variation, and even diced pepperoni pizza or diced Chinese food have proven to be tasty versions. Any combination of ingredients that pairs well with eggs and can handle up to two months in the freezer is a workable mixture. Even diced fruit and most raw vegetables will do. Lettuce, cucumber, pickles, and sushi are not recommended.

Spoon a heaping tablespoon of filling into the bottom of each greased muffin slot and fill the rest of the way with either Eggbeaters brand or your favorite scrambled eggs recipe. Leave about 1/4 inch at the top of each muffin slot for the egg muffin to rise and puff over a little.

Bake for 10 minutes and check. Keep baking and checking until the egg muffins are golden brown.

Serve warm. Or, cool on a plate in the refrigerator and transfer to a plastic freezer bag to store frozen for up to two months. Frozen muffins can be reheated individually in the microwave in about two minutes. Enjoy.


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