This breakfast muffin recipe has a number of reasons to be a keeper: ease of preparation, good flavor, nutritious, and the advantage of offering many variations just by switching out any ingredient except the eggs! Choose from a list of fresh herbs from your garden, greens like chopped kale and spinach, diced veggies, or add some crumbled cooked sausage or bacon. The muffins keep well in the refrigerator if you want to keep a few to reheat for a busy morning. Joe likes pico de gallo on anything, so he was my reason for trying this combination. In Mexican food, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, serrano peppers, salt, and lime juice, so using this means there is plenty of flavor. But you can use your favorite condiments to add flavor to other combinations.
Pico de Gallo Egg Muffins
(For one 12-cup muffin pan)
9 large eggs, more if using smaller eggs
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup pico de gallo, drained (may use purchased or make your own)
1/2 cup grated cheddar cheese
Preheat oven to 350 degrees. Coat muffin tin cups with cooking spray. I like to break the eggs into a large Pyrex measuring cup with a pouring lip. Whisk eggs, add salt and pepper, and set aside. Drain the pico de gallo and pat with a paper towel, then divide evenly into the muffin cups. Sprinkle with grated cheese, then pour egg mixture into muffin cups until each is about 3/4 full. Bake 20 minutes. Remove from oven and let sit for about 10 minutes before removing to serving plate. You can refrigerate or freeze the egg muffins if needed for later use. I like to serve these with sliced avocado or fruit.