Eggs are a true kitchen hero. They’re delicious, portable (when hard- boiled!), versatile, and in just about everything we eat.
Eggs add volume and lift to a decadent chocolate cake. They’re the star of your savory quiche Lorraine. They’re an emulsifier and provide structure and support to your favorite recipes.
For their size, whole eggs pack a nutritional punch with 6 grams of high- quality protein, all nine essential amino acids, and a whole host of vitamins and minerals — all in a ready-to-crack, 70-calorie ovoid. Cost-per-serving, you simply can’t deny the economic value of eggs and the benefits for your health. There are roughly 4.5 million chickens in Colorado that lay the eggs we eat. Colorado egg producers are proud to raise and care for their hens and deliver their eggs to our local stores and markets.
Next time you pull a couple eggs from the fridge for a cookie recipe, to scramble up for breakfast, or to make these caprese egg muffins for a weekend brunch, take a minute to appreciate this powerhouse food and the Coloradans who help get them to you.
Caprese Egg Muffins
Prep Time: 25 minutes | Cook Time: 20 minutes | Serves: 12 | 175 calories per muffin
Ingredients
- 2 Tbsp olive oil
- 2 c baby spinach
- 1 c cherry tomatoes, chopped
- 3 Tbsp basil leaves, cut into long, thin strips
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 1⁄2 tsp garlic powder
- 10 large eggs, beaten
- 36 pearls fresh mozzarella
- balsamic glaze, to serve
Instructions
Preheat oven to 350 degrees and prepare a 12-cup muffin tin with nonstick cooking spray.
In a medium skillet, heat the olive oil over medium heat. Sauté the spinach and tomatoes until wilted.
Transfer the wilted vegetables to a medium bowl and let cool for about five minutes. Add the fresh
basil, salt, pepper, garlic powder, and beaten eggs. Stir to combine.
Use a measuring cup to divide mixture evenly into the prepared muffin tin. Add three mozzarella pearls into each cup.
Bake 18–23 minutes until eggs are set.
Remove from the muffin tin and serve with balsamic glaze drizzled over the top.
Refrigerate leftovers for up to three days.
Recipe reprinted with permission from Colorado Egg Producers.
DID YOU KNOW?
The color of the egg shell has nothing to do with the egg’s nutritional value, quality, or flavor. Hens with white feathers and white ear lobes lay white eggs; hens with red feathers and red ear lobes lay brown eggs.
Source: American Egg Board