Mark Sisson has a recipe for egg muffins in his “Primal Blueprint Cookbook.” Tonight I decided to try the recipe because my grandsons are coming to visit on the weekend and I thought they might like them. But the boys are vegetarians, so I bought some “Mexican-seasoned fake ground round” to use in place of the ground meat called for in the recipe. I added red pepper and red onion, both chopped very fine. I also added a little salt and pepper, but not much because the “meat” was pre-seasoned.
They turned out pretty darn good! I still have to taste-test them on the little boys, of course. But I do know that I’ll make them again for myself using real ground meat. Fake meat isn’t something I want to eat anymore; I ate enough of it for the seven years I was a vegetarian! And it really, really disagrees with my digestion… burble, burble!
The recipe is quite simple.
- 6 eggs
- 1/4 cup grated cheese (old cheddar has good flavour; use white, not orange cheddar as the annato used to make it orange isn’t good for you!)
- 1/4 pound ground cooked meat (sausage meat would be nice)
- one finely diced red pepper (I only used 1/4 red pepper and added some finely diced red onion)
- salt and pepper.
I used about 1/4 of a red pepper and a small piece of red onion, both finely diced. And, of course, I substituted fake meat for the real meat. I sprayed six muffin cups with butter-flavoured Pam, but you could just butter them well or use paper muffin liners. Bake them for 18-20 minutes at 350F until a knife inserted in the middle comes out clean. Don’t overcook them or they’ll be overly dry. Makes six egg muffins.
Tip: If you have empty cups in the muffin tray, fill them about half full of water.
I have enjoyed several recipes from Mark’s two cookbooks:
- Primal Blueprint Cookbook (Egg Muffin recipe is from this book…)
- Primal Blueprint Quick and Easy Meals (this book is actually my favourite.)
Check out Mark’s Web site, too, at Mark’s Daily Apple.
And, please, use real meat in your egg muffins when you make them!