Monday, September 19, 2011

Egg Muffins, Sausage Balls, Yogurt Parfaits


Spicy Baked Egg Muffins

cornmeal
8 large eggs
1 cup ricotta cheese
1/2 teaspoon cayenne powder
1/2 teaspoon salt
2 green onions, sliced (both white and green parts)
1/4 cup of coarsely chopped grape or cherry tomatoes
1 large jalapeño pepper, minced
fresh ground black pepper
fresh grated Monterey Jack cheese


Preheat the oven to 350°. Grease 8 cups of a standard (2 1/2 inch diameter) muffin tray with butter. Put the tray in the preheated oven for a minute to melt the butter. Remove, and spoon a little cornmeal into each greased cup, just enough to cover the bottom.

Pour the eggs, ricotta cheese, cayenne and salt into a blender and beat until smooth. Stir in the green onions, tomatoes, jalapeño and plenty of fresh ground black pepper.

Pour the egg mixture into each muffin cup, filling them right to the rim. Bake in the center of the oven for 10 minutes, then remove and sprinkle on a little of the grated Monterey Jack cheese on each muffin. Return to the oven and bake for about 12 more minutes, or until the puffed-up tops are just starting to turn golden and are slightly firm to the touch.

Remove the tray from the oven and let cool for five minutes. Run a knife around the edges to loosen, and lift or invert each muffin onto a plate.

Serve hot, warm or at room temperature by themselves, or with hot pepper sauce, salsa, yogurt or sour cream.

Thanks Mollie Katzen

On the menu this week.....
Egg Muffins
Sasuage Balls
Yogurt Parfaits


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