Egg Muffins and Pan Fries

I found a container of Egg Beaters in the back of the refrigerator and decided to use it up – give the guys a break and let them have eggs (even if not full eggs) instead of tofu for once….they are easy to make and you can bake them in any size muffin tin, I used a large “Texas” size pan (6 count).

Egg Muffins

Ingredients:

• 16 ounce egg substitute
• 14 ounce bag Ultimate Southwest Blend
• 1 bunch green onions

Directions:

Preheat the oven to 375° and spray a muffin pan with cooking spray.

Steam the frozen vegetable mix until just starting to warm through (I did this in a steamer setup and stirred it often). Take off the heat and drain well. Trim the green onions and chop the white and pale green. Divide the vegetables and onions between the cups. Once the vegetables are not hot to touch divide the egg between evenly and stir gently.

Bake for 25 to 30 minutes, or until a toothpick comes out clean and the top is pale golden. Use a toothpick to go around the edges and pop out carefully.

If you use a standard muffin tin (12 count) you will want to start checking at 20 minutes.

Pan Fries

Ingredients:

• As many Yukon or Red potatoes as you desire, chopped (depending on size 2-3 a person)
• 1 large sweet onion, peeled and chopped
• 1-2 Tbsp canola oil
• ¼ tsp each Kosher salt, ground black pepper paprika

Directions:

Add the potatoes to a tall saucepan and cover with cold water, bring to a boil and cook for 5 to 10 minutes or until the potatoes still have resistance to poking a fork through. Drain well.

Heat a large skillet over medium-high heat, add in 1 Tablespoon of the oil, then potatoes and onions, cook until the onion is turning golden, stirring often. Sprinkle the seasonings on, stir in and cover with a lid. Turn down to medium heat and cook for another 5 minutes, shaking often.

~Sarah