A few weeks ago, I was invited to an event touting the benefits of Eggland's Best Eggs. Unfortunately, I couldn't attend due to a scheduling conflict. However, Larissa was nice enough to send me coupons so I could sample the eggs at home. Thanks, Larissa!
Now, if you are unfamiliar with Eggland's Best Eggs you should know that they are healthier than "traditional" eggs. They have 25% less saturated fat than other eggs, and are only 70 calories as compared to 75 per ordinary egg. When you are watching calories and fat grams these are important things to consider.You can find them in the refrigerated section with all of the other eggs. While they may cost slightly more, you can generally find coupons in the Sunday paper or on-line with a little bit of searching.
Now I needed to come up with something interesting to make with the eggs. I thought about doing hard-boiled eggs since that can be a quick breakfast full of protein. Then, I read a post Jenny at Picky Palate did recently - Broccoli, Sausage and Egg Pull-Aparts. I was inspired to try something similar this week.
I used a can of croissants rather than biscuits and frozen chopped spinach - figured these two ingredients would appeal to my crazy boys.
|From Family, Friends and Food|
They baked up really nicely, and even just one was quite filling on it's own. I loved the sweetness of the croissant paired with the savory spinach and egg filling. Both of My Boys declared dinner a "thumb's up" and have requested that we have this again. I just love when something so simple turns out so delicious!
While we enjoyed our Croissant Egg Muffins for dinner, you could serve them for breakfast or brunch. Check out these other ideas:
Sass & Veracity: Tomato Herb Tarts
For the Love of Cooking: Coffee Cake Muffins
Mom's Cooking Club: Blueberry Muffins
Croissant Egg MuffinsSource: PatsyK (inspired by Jenny at Picky Palate)
2 cans croissants (8 in each)
1/4 cup milk
1 (10 oz.) package of frozen, chopped spinach (defrosted)
1 teaspoon Penzey's Fox Point Seasoning (you can sub: a combination of salt, garlic powder and chives)
1/2 to 3/4 cup of shredded chedder & monterey jack cheese
Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
Whisk together eggs through seasoning. Set aside.
Press one croissant into each muffin cup, creating a "cup" to hold the egg mixture. Pour egg mixture into each muffin cup to about 1/2 full. Sprinkle cheese over the top.
Bake for 15-18 minutes or until eggs are set. Serve warm.