Wednesday, April 5, 2017

E is for...Egg Muffins and Enchiladas

When we got up yesterday we had snow. LOTS of snow. And it kept snowing all day, so it was a perfect day to bake and cook. We picked up a couple dozen raw corn tortillas in Arizona, so I dug out the griddle and baked them all - then I had to do something with them. I absolutely love cheese enchiladas, so chopped an onion, opened a can of enchilada sauce and a can of tomato soup, and pulled out the giant bags of Sam's Club grated cheese. I was going to add a chunk of cream cheese too, but when I opened the wrapper I saw the biggest glob of mold I've ever seen! I jumped, screamed, and threw it in the trash really fast so it couldn't spread! (No, I didn't take a picture - posterity doesn't need that!) The enchiladas came together just fine without cream cheese, and it's always good to know all I have to do for dinner is stick a casserole dish in the oven, and viola! 

We recently had a cauliflower that needed to be used, and had seen ideas on Facebook for making everything from bread to pizza with that simple veggie, so decided to try egg breakfast "muffins." They were yummy! So yesterday the hubby made another batch. One head makes two dozen or so egg muffins and I don't care for as much heat as he does - so he split the batch.  Great idea, right? His had the green chiles and the cayenne, mine just had bacon and chopped veggies. So this morning I get out my egg muffin, warmed it up a bit and took a bite. ARGGHHH! He added PEPPER.  Lots and lots of pepper, apparently. He figured it wasn't chile so I wouldn't mind. I have 11 more of those to eat. 😐 But it really is a good recipe, and you can add anything you want to customize them. There are no exact measurements...just toss things in! I might try some cream cheese next time if it's not growing green hair.

Cauliflower Egg Muffins

1 head of cauliflower, finely shredded or chopped
5 large eggs (or enough to make the mixture kind of like a batter - not sloppy, but not dry)
about a cup of shredded Cheddar cheese - or whatever cheese you like
cooked bacon or ham
chopped onion
chopped bell pepper
chopped fresh spinach
etc. etc.

Mix everything together, and plop spoonsful into well-greased or sprayed muffin tin cups. Top with a little more shredded cheese if desired. Bake at 350° for about half an hour. These freeze just fine.

On a side note - all that heavy wet snow collapsed the roof on my screened garden beds. Rats. I told hubby when he built it that it didn't need the screen on top, so this year we'll try it that way. (We have a couple of big screened "rooms" around all our garden beds to keep the deer, mice and rabbits from having their way with our vegetables.)


  1. The egg muffins look yummy. I'm sure they make for good comfort food in cold weather.



  2. Wow, I've made the little egg cups, but not with cauliflower. Does it change the taste any?

    Lisa / Tales from the Love Shaque