As I've mentioned before, the grocery store is now marking down some cheeses to half price when they're a few days away from the Sell By date. This has been a great way for me to stock up on unique cheeses I don't normally buy. So for yesterday's egg cups (the bigger egg bites) I used two flavors of goat cheese: PsycheDillic and Purple Haze. PsycheDillic is basically goat cheese with dill and Purple Haze is goat cheese with lavender and fennel. I made sure to lick my fingers after (after!) putting the cheese chunks in the muffin tin. Great flavor and addictive!
For the little egg bites I decided to use some of the same ingredients I used for the Crockpot Southwest Chicken I made yesterday. I went to BJ's Wholesale on Saturday morning and had tons of corn, black beans, and salsa to use up. I added green and yellow onions, Mexican cheese and Tabasco.
One thing I want to note about these recipes: it says to saute the onions, garlic and sausage. You don't have to do that. Sure, it probably adds a little more flavor, but if you want to truly make this simple and not dirty another pan, just skip this step. I actually just dumped all the ingredients in the beaten eggs and stirred. The sausage is already fully cooked and the onions will get soft when you bake the eggs. Up to you.
Mexican Egg Bites on the left, Sausage and Goat Cheese Egg Cups on the right.
Mexican Egg Bites
Makes 24 bites.
Each bite contains: 35 calories, 1g fat, 2g carbs, and 2g protein.
1/2 an onion, diced
3 scallions, sliced thin
Butter flavored cooking spray
5 eggs
1/2 cup salsa (I used Medium)
1/2 cup canned corn, drained and rinsed
1/2 cup canned black beans, drained and rinsed
Dash of salt and black pepper
1/2 cup shredded Mexican or cheddar cheese
Few dashes of Tabasco, optional and to your taste
Preheat oven to 350. Spray a mini muffin tin with cooking spray.
Saute all onions in cooking spray over medium heat until slightly browned.
Beat the eggs with the salt and pepper. Add the onion mixture and stir. Add the black beans, corn, salsa, and Tobasco and stir. Add the cheese and stir.
Spoon the egg mixture into the muffin tin and bake for 25 to 30 minutes, until eggs are set and tops start to brown slightly. Let cool before packing into a container and either chilling or freezing.
These taste best when warm from the oven, but they will chill or freeze and reheat just fine for at least 4 to 5 days. If using the microwave to reheat, use 60% power so they don't turn out rubbery or hard around the edges. 100% power will kill them unless you keep it to a minute or so.
Sausage and Goat Cheese Egg Cups
Makes 12 egg cups
Each cup contains: 115 calories, 8.5g fat, 1g carbs, and 8.5g protein
1/2 an onion, diced
3 scallions, sliced thin
2 tsp minced garlic
6 Jones (or Banquet) turkey breakfast sausages, choppedButter flavored cooking spray
8 large eggs
1/4 teaspoon salt
Dash black pepper
4 oz Cypress Grove Chevre Purple Haze goat cheese
4 oz Cypress Grove Chevre PsycheDillic goat cheese
(Note: You can use any goat cheese you want and use less if desired. I happen to like a lot of cheese. I made 6 egg cups with 4 oz of Purple Haze and 6 egg cups with 4 oz PsycheDillic. I did not combine the cheeses and add to each cup.)
Preheat the oven to 350. Spray a regular muffin tin with cooking spray.
Saute all onions in cooking spray over medium heat until slightly browned. Add the garlic and chopped sausage and saute for a minute or so more.
Beat the eggs with the salt and pepper. Add the onion and sausage mixture and stir.
Spoon the egg mixture into the cups. Add crumbles of goat cheese to each cup.
Bake until they are set in the center, about 25 minutes. Let cool before packing into a container and either chilling or freezing.
These taste best when warm from the oven, but they will chill or freeze and reheat just fine for at least 4 to 5 days. If using the microwave to reheat, use 60% power so they don't turn out rubbery or hard around the edges. 100% power might kill them.
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