Meatless Monday – Egg Muffins and Salads

Happy Meatless Monday to all of you!  For those of you that read us daily on email, Facebook, or Twitter, we here at the Show and Tell must apologize for your lack of emails since Wednesday (the day we upgraded our website and forgot to turn our automatic forwarding back on). Fear not! Just visit our website at to see what you missed! We have been working with oranges, ginger, parsley, chicken, beef, sausage, tomatoes, and more!

Tonight I experimented with a fun new way to use those beautiful Eggs!  These egg cups can be a vehicle for almost any of the fresh Springdell meats or veggies.  Tonight I used the last of the mushrooms and a bit of garlic and onion.  They would be great with bell peppers, asparagus, scallions and so many more flavors.

Start by chopping the mushrooms image

And sautéing them with some fresh grated garlic and Amish roll butter.

imageUse a muffin tin and put liners in, spraying them with cooking spray.  Whisk together 6 egg whites and 6 whole eggs.  You could do any combination of eggs and egg whites, I just happen to have egg whites that needed to be used.  Fill the sprayed muffin cups with about 1/3 cup of egg.


Then add what fillings you are using, the fillings should be cooked prior to going into the egg mixture.  In my case that was mushrooms, cheese and onions.


Put the tray in a preheated 350 degree oven for 25 minutes or until the egg has set.


These egg muffins were served with a side salad with fresh tomato and simple sliced oranges.  Enjoy!


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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