Sunday, March 31, 2013

Huevos Rancheros To Go!

Happy Easter everyone!!! One of my favorite Easter traditions as a kid was dyeing eggs. My family would boil a dozen or so eggs, scribble with crayons on the shell and dip them into food coloring to make some pretty spectacular (and some pretty awful) decorated eggs. These eggs were for eating in over the next few days, they weren't for the Easter Egg Hunt. The Easter Egg Hunt has always been, and still is, for little plastic eggs full of candy. Now that my siblings and I are "grown up", we hunt for the eggs at night with flashlights.

Speaking of hard boiled eggs... did you know that your hard boiled eggs will peel easier if you throw some baking soda in with the water? There's also a way to get your egg out of that pesky shell without actually peeling it. You're sitting there going "WTF", I know, I get it. Find out more here.

In honor of this most eggscellent holiday (yuk-yuk), I decided to make a new egg muffin recipe. Last week, I made some huevos rancheros that were pretty stellar. Dr Boyfriend loved them as well and we lamented the fact we didn't have time to make them each morning. After letting the idea marinate for about a week, I think I know how to make this brunch for breakfast every day wish a reality.

Also... can you tell that I love the heck out of my muffin tins? They're perfect for making fist-sized (about 1/2 cup) servings of food. Kind of like the select-a-size roll of paper towels, that makes it easy for me to grab a snack (1 muffin) or a meal (2-3 muffins) from the fridge. Easy-peasy.

Since these are on the lower carb side, I would suggest pairing these with a piece of fruit for breakfast, maybe an orange. Did you know that Vitamin C helps your body to absorb iron? Bonus fun fact, each of these huevos rancheros muffins contains 7g of iron!

Here's everything I used for this recipe: 1 doz eggs ($3.49), cheese ($2.18), beans ($1.25), guac ($2.50), salsa ($2.50).
If you add taxes, these muffins cost $1.01 each, not too shabby.
Huevos Rancheros Muffins (12 muffins), ~40 min
1 dozen eggs
15oz can of reduced sodium black beans
1 cup of shredded Mexican blend cheese
12 T Guacamole
12 t salsa

Preheat oven to 350 degrees and grease your muffin tin
Separate 6 egg whites from yolks in a bowl
Add 6 whole eggs
Drain and add the can of black beans
Add the cheese and mix well
Divide egg mixture between 12 greased muffin wells
Add 1 T of guacamole to each well
Add 1 t of salsa to each well
Bake at 350 for 30 minutes

How super delicious does that top right photo look? :p
Nutrition Facts per muffin (I got these by entering the ingredients into MyFitnessPal)
118kcal, 7.4g carbs, 6.7g fat, 9.4g protein

Just gobbled up one of these babies as a snack. Super delicious!

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