Egg Muffin Ingredients
I love that I can make these egg muffins with everything I have in the house. I could use all freeze dried products as well by re-hydrating the eggs and veggies. Today I had fresh ingredients so that’s how I made this batch. These not only taste wonderful, they are really good for you. I’m trying to eat more healthy foods and this is a meal I feel comfortable with.Ready To Bake
These are ready to bake in your conventional oven or in a SunOven. Yep, I’m still loving this baby. I can bake almost everything in my SunOven. In fact, today was the first time I was able to get the temperature up to 400 degrees. For some reason today the temperature was perfect for these. I baked them at 375 degrees because once you open the glass top the temperature goes down a little. It doesn’t matter, everything seems to always bake perfectly in a SunOven. This SunOven is my favorite solar oven product.Bake In Conventional Oven or SunOven
Today I baked these in my SunOven, but of course a conventional oven will work as well. You could also bake these in a CampChef Stove/Oven. Please realize I have been acquiring these emergency cooking devices for a few years. I have been blessed to do what I love to do everyday. I can experiment with different emergency cooking devices and teach the world how to use them. This picture of the egg muffins is not the best. I am not a professional photographer…it was so hot outside today when I took this picture outside. I hope you can tell these puffed up a little. So yummy and easy to make! Please look at these brownies I also baked in a SunOven.Just a reminder here that we can’t use stainless steel pans in the SunOven because they are too shiny. We must use dark pans or non-shiny type baking pans. Plus, they need to be a bit smaller. I have heard the new SunOvens are made a little larger than the one I have had for 2 years or so.
Easy Homemade Egg Muffins
Ingredients
- 8 eggs
- 1 red bell pepper (diced)
- 1/2 onion (chopped)
- 2 cups broccoli flowerettes (cut in bite size pieces)
- 1 cup diced ham
- Salt & Pepper to taste
Instructions
- Blend the eggs until smooth with a whisk. Add the remaining ingredients. Grease a cupcake pan and scoop the egg mixture into each muffin cup. Bake at 375 degrees for about 15 minutes, or until golden brown. Serve hot.
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