Two eggs for each tin or use egg beaters, follow the container directions.
fresh sliced mushrooms chopped- small carton
1 green pepper chopped
1 yellow or white onion chopped
fresh chives (I grow them) finely sliced
1 beef steak tomato 1/4 inch sliced if you need more slices start another
1 pkg. of IL de France-la Buchette goat cheese 10 0z
1 pkg. cubed ham, or Canadian bacon small cubed
1 small pkg. of fresh leaf spinach (wash the leaves)
set oven to bake 350 while preparing everything
Saute all the above except spinach, chives, ham and tomatoes. Make sure you spray the pan and don’t over cook, set aside. Lightly cook up the ham and the toss it in with all the veggies back in the pan.
whip your eggs briskly in a large bowl of your choice and take 3 to 4 tablespoons of the cheese and blend everything together. Place sliced tomato on bottom of muffin pan with a soup ladle, pour carefully the egg mixture into sprayed tins, fill just below the rim. Place on cookie sheet. Set oven at 350 on regular bake or convection. Bake until nice and brown about 20 minutes. Ovens vary in baking, so keep checking. Sauté spinach, and set aside.Take out pan and let cool a little bit. It is easier if you flip the pan out onto a tray so you can then spatula each one onto the plate you desire, this way it keeps its shape. If you try to take it out with a spatula it might fall apart. Place a few spinach leaves on top of eggs, take a melon scooper and add a small scoop of cheese on the spinach and use your hand to roll it into a ball.It is a nice presentation for your guests and different, because it does not look like a pie as it is usually prepared. Enjoy all the compliments, your guests will be impressed as were mine. Add slices of whole wheat toast or English muffins with assorted jellies. Bon Appetite!138.99 Points
To see more recipes, click here