KCMJ's Happy News Now! Chef Stevie's Egg Recipes 12/18/15

 EGG MUFFINS
Great for a quick high protein breakfast!
 
6 large eggs
3 tablespoons milk
Salt and pepper, to taste
⅓ cup grated cheddar or parmesan cheese, optional
1 1/4 c diced vegetables (try onions, peppers, mushrooms, zucchini, tomatoes or spinach)
1/4 c crumbled bacon or turkey sausage, optional
Fresh herbs
 
Preheat oven to 350 degrees.
Whisk together eggs, milk, salt, and pepper. Stir in veggies
Pour egg mixture into prepared pan, filling cups about ⅔ full.
Sprinkle cheese and meat evenly among the cups. Top with herbs. Bake for approximately 15 minutes, or until eggs set.
Allow to cool for a few minutes before removing. When completely cooled, muffins can be wrapped in plastic and frozen.
 
SPAGHETTI CARBONARA
Good way to enjoy eggs for dinner!
salt & freshly ground black pepper, to taste
1 lb spaghetti
1⁄4 cup olive oil
1 onion, finely chopped
1⁄4 lb pancetta or bacon chopped, or try using smoked salmon instead! (optional)
1 teaspoon red pepper flakes
5 -6 garlic cloves chopped
1⁄2 cup dry white wine
3 large eggs
3/4 cup grated Parmesan
1 tablespoons chopped fresh parsley leaves
 
cook pasta; reserve 1/2 cup water and drain well.
In a small bowl, whisk together eggs and Parmesan; set aside.
Heat a large skillet over medium high heat. Add olive oil, onions and bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Add crushed red pepper, garlic and wine; stir to loosen pan drippings.
Reduce heat to low.
Working quickly, stir in pasta and egg mixture, and gently toss to combine; season with salt and pepper, to taste. Add reserved pasta water, one tablespoon at a time, until desired consistency is reached.
Serve immediately, garnished with parsley.
 

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