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Egg Muffins
In my family, we love our eggs. We can eat eggs anytime of the day. These tasty egg muffins are so easy to make. You can add any toppings you normally enjoy on your omelet. For our little egg based treat, I used spinach and tomatoes. This is a good way to add something a bit healthy to those picky little eaters menu without the kid anti-vegetable dread and debate. But my husband loves it when I add sausage and bacon, after all whats not to love about bacon? Use your imagination or what you have in the refrigerator to create your own personal egg muffin.
These little delights are not only great for breakfast but as a snack as well.
You can put them in a zip-lock bag, store them in the crisper drawer, take a couple out, throw them in the microwave and voila you have a nutritious homemade on-the-go treat. They will keep in the refrigerator for up to a week. I will often freeze them so they are handy for those “rainy days”. To reheat the muffins, put them in the microwave and heat up to 30 – 45 seconds. These are perfect for your kids to let them feed themselves when times are busy and we can’t all get sat down at the same time to eat together. If storing them in the freezer, I recommend using a freezer container or freezer zip-lock bag to maintain freshness for up to 2-3 months.
Check out my video to see for yourself just how quick, easy and affordable these little time savers can be.
As always, feel free to leave a comment and let me know if you like the recipe. I hope you have a wonderful day and I look forward to hearing from you.
Egg Muffins
Equipment
- Mini Muffin Pan
Ingredients
- 10 eggs
- 2 cups fresh spinach chopped
- ½ cup tomatoes chopped
- 1 tbsp dried chopped onion
- ¼ cup milk
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
Instructions
- Preheat oven to 350°F.
- Place eggs in a large bowl and gently whisk.
- Then add the rest of the ingredients to the egg bowl and whisk until well mixed.
- Spray cooking oil on the mini muffin pan.
- Fill the cupcake forms in the pan with egg mixture.
- Bake in the preheated oven for approximately 20 minutes or until done.
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!
Zucchini Parmesan Crisps
Are you getting tiered of the same old choices and looking for a guilt free comfort snack? If so, I recommend giving this seasonal delight some consideration for your next meal plan.
Baked Zucchini Parmesan Crisps are perfect as an appetizer or snack and are delicious to boot. These healthy little French fry alternatives are crispy on the outside and tender on the inside. You can enjoy them with your favorite sauce, vegetable dip or salad dressing. Zucchini Crisps are so tasty that even my picky kid went through them like he was in an eating contest. Serve them with a light Ranch and I promise you will not have many left-overs.
Zucchinis are not just tasty they are also a good food choice that has many healthy benefits and may be enjoyed countless ways. These turned out just as good as deep fried and did not have that greasy after taste that comes with using oil. If wanting to cut out some grease out of your families diet, and want to avoid indigestion, this is a good choice to add to your personal menu. Check out the video to see just how quick and easy this dish is to prepare and serve. Feel free to leave a comment and I will be happy to follow up with any questions or provide more tips to aid in your own personal foodlcious experience. Thanks for stopping by and have a great day!
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Zucchini Parmesan Crisps
Ingredients
- 2 zucchinis sliced
- 1 egg
- ½ cup panko bread crumbs
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp paprika
- Pinch of salt and pepper adjust to taste
Instructions
- In a small bowl, whisk the egg.
- In a separate bowl; whisk the panko, cheese, garlic and paprika until well mixed.
- Dip the sliced zucchini in the egg then coatboth sides with the bread mixture. Set aside. Repeat until all the zucchini iswell coated.
- Place the coated zucchini slices in an air fryer or on a cookie sheet (when using an oven). Cook at 400 degrees for 12-14 minutes until golden light brown.
Serve with your favorite sauce, vegetable dip or salad dressing.
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!
More Air Fryer Recipes
Miniature Shrimp Patties
Miniature Shrimp Patties can be eaten as a sandwich or with rice dipped in sweet and sour sauce. When on fresh baked buns, the tartar sauce adds a dill tang. This is a quick and easy meal to prepare and because the main ingredient is shrimp; it cooks fast. I enjoy eating a bit lighter after a couple of rounds of heavy comfort and meal like this does not sacrifice taste.
Shrimp Patties
Equipment
- Food Processor or Blender, Non-stick Pan
Ingredients
- 1 ½ lbs shrimp deveined and peeled
- ½ cup green onion chopped
- ½ cup breadcrumbs panko
- 1 garlic clove minced
- 1 tsp granulated sugar
- ½ tsp black pepper
- Pinch of salt
Instructions
- In a food processor or blender, add shrimp, green onions and garlic. Blend until the shrimp begins to look like paste.
- In a bowl, put the shrimp mixture, bread crumbs, pepper and salt, mix well.
- With wet hands, shape the mixture into miniature patties. Should make 12 patties.
- Using a nonstick pan, add 2 Tbsp of oil. Pan fry the patties and cook for 3-4 minutes per side or until golden brown.
Notes
Enjoy!
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!
Sizzling Vietnamese Mini Crepes, Banh Khot
Sizzling Vietnamese Mini Crepes (Banh Khot) infused with coconut milk. These are very similar to the full-size Crepes (Banh Xeo) and are made from the same type of batter with a similar crunch (if done correctly that is). These bite sized delights may be enjoyed as an appetizer or finger food when entertaining guests. Add an extra dimension to the experience with the ever-present Vietnamese style sweet and sour fish sauce.
Ingredients
1-14 oz package of banh khot
1 Tbsp ground turmeric
2 cups of water
1 can coconut milk
1 lb large shrimps (peeled and deveined)
One bunch green onion, chopped
Optional sides:
Green lettuce, chives, and various other types of herbs (additional wrapping options)
Dipping Sauce:
¼ cup boiling water
¼ cup granulated sugar
¼ cup fish sauce (may add more if you prefer)
1 cup coconut soda
¼ cup limes (2)
1-3 cloves garlic, minced
2-3 Thai peppers, minced (optional)
Instructions
1. In a large mixing bowl, add the bag of banh khot flour, turmeric, water and coconut milk. 2. Mix until smooth with no lumps.
3. Add chopped green onions and stir. Set aside for 20 minutes.
4. Wash and clean shrimp. Set aside until ready to cook.
5. Using a banh khot pan (see picture), add oil (good amount) to the pan and heat the pan until medium high.
6. Add batter to each mold, approximately up to 2/3 full.
7. Pick up the pan and gently maneuver the batter in a swirling motion to create the cup-like shape. Cover with a lid and cook for 3-4 minutes.
8. Add raw shrimp and cook for another 1-2 minutes.
9. The mini-crepes will be done when the begin to look crispy (see picture for reference).
10. Repeat these steps using the remaining batter and shrimp.
Dipping Sauce
1. In a small bowl mix the boiling water and sugar, until the sugar is completely dissolved.
2. Then, add the fish sauce, coconut soda and lime. Set mixture aside until ready to use.
3. Just prior to serving, add the garlic and optional hot peppers and enjoy.
Chinese Hot Dog Flower Buns
Chinese Hot Dog Flower Buns. Very similar to American Pigs in a Blanket; except these are covered in fresh Chinese chives, sesame seeds and a simple syrup glaze. Baked to perfection the bread is sweet and pulls freely from the cluster to make this a kid favorite finger food. We enjoy these fresh out of the oven before they have time to cool.
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Chinese Hot Dog Flower Buns
Ingredients
- 8 hot dogs
- Chinese chives optional
- sesame seeds
Tangzhong
- 3 tbsp water
- 3 tbsp milk
- 2 tbsp bread flour
Dough
- ½ cup milk
- 3 tbsp granulated sugar
- 1 tbsp active dry yeast
- 2 ½ cups bread flour
- ½ tsp salt
- 1 egg
- 4 tbsp butter melted
Simple Syrup Glaze
- ¼ cup granulated sugar
- ¼ cup water
Egg wash
- 1 whole egg
- 1 tbsp milk
Instructions
Make the Tangzhong
- Cook on medium until it becomes thick. Then set it aside until ready for use.
Making the Dough
- Prepare the dough in a mixer: Mix yeast,lukewarm milk and sugar in a bowl; then let it sit for 5 minutes.
- Add bread flour, salt, egg, and butter to the mixer. Mix and knead for about 1-2 minutes. Then add the tangzhong (from step 1) to the dough in the mixer. Knead for 5 minutes on low (speed 2).
- Shape the flour into a ball and place it into a lightly greased bowl. Cover with a towel for 1 hour or until it doubles in size.*
- Punch the dough and divide it into 8 equal parts. Shape each dough part into a rectangle shape 3”x 6”. Place 1 hot dog in the center of the dough. Fold the dough and closed the seam together. Roll it back and forth until the seam disappears.
- Cut the hot dog dough into 6 equal pieces. Arrange the pieces into a flower. Place the flower on a parchment paper. Put 1 piece in the center and 5 pieces around the center as petals, space them out a little. Repeat with the other hot dogs. Cover the flower hot dogs with a kitchen towel.
- Let them sit for another hour or until they double in size. *
- Preheat the oven to 350° degrees.
- Prepare the flower hot dogs for the oven: Brush the egg wash over them. Then sprinklethe sesame seeds and chives on top.
- Place flower hot dogs in the oven and cook for 20-25 minutes or until they are golden brown.
- Pour the Simple Syrup Glaze over the fresh flower hot dogs when they are out of the oven.
Making the Simple Syrup Glaze
- Cook sugar and water on the cook top on medium until it thickens.
Notes
*Tip: I put the dough next to my window so the sunlight form outside can help it rise.
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!
More Asian Recipes
Beef Meatballs
Homemade juicy, tender, tasty Meatballs with Spaghetti sauce and scratch-made Garlic Bread-sticks. I usually make several batches of these meatballs and freeze half of them for lazy days. This is an easy meal to prepare, if you know how. Taste cannot be sacrificed by shortcuts and the sauce is more rewarding when made from oven roasted tomatoes. If your family loves spaghetti that will forever mark what good is supposed to taste like.
Ingredients:
2 lb ground chuck (beef)
1 lb ground pork
2 eggs
½ -1 cup fresh Parmesan cheese (or your preferred amount of cheese)
½ onion (minced)
4-5 garlic cloves (minced)
1 cup Italian breadcrumbs
1 cup lukewarm water
1 tsp Italian seasoning
2 Tbsp sugar
2 tsp salt
1 tsp black pepper
1 tsp garlic powder
Instructions:
- Preheat the oven to 350° degrees.
- Combine all ingredients together and mix until evenly blended.
- With wet hands, shape the mixture into a ball (about 2 Tbsp each). Space them out a little.
- Cook for 15-20 minutes until done.