Add a little bit of "The Big Easy" to your breakfast...
Looking for a gluten-free, protein filled breakfast you can grab on the go? Make these tasty muffins fresh and eat on the spot or make the night before, take to work and reheat. The dirty rice gives it a nice, slightly spicy flavor. You can make these with as little or as much heat (crushed red pepper) as you want. Super easy and mighty delicious!
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1 lb ground meat of choice (pork sausage, chicken, beef or turkey)
1 clove garlic
1 tablespoon olive oil
2 cups water
Zatarain's Dirty Rice
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 diced onion
1 dozen eggs
1/2 cup milk
1 teaspoon dried basil (optional)
1/2 teaspoon red pepper flakes (optional)
Preset oven to 350 F.
Brown meat and 1/2 of the onion. Add in garlic, cook for 1 minute until garlic becomes fragrant and then drain meat, onion and garlic. I used turkey, but you can use any ground meat, particularly pork sausage for breakfast muffins. If you really love spicy foods, you could even use hot ground pork sausage. Add in oil, water, Zatarain's Dirty Rice mix, bell pepper and the rest of the onion and follow instructions. Set aside. I made the dirty rice the night before and refrigerated it and had it ready the next morning for the egg muffins.
In a bowl, add in eggs, milk, basil and red pepper. Use more or less crushed red pepper depending on how spicy you want your muffins. Use a whisk to mix well.
Spray non-stick cooking spray generously into 2 muffin tins. Fill each muffin cup about half way with rice mixture. Pour egg mixture evenly into each cup, covering the rice mixture completely. Do not over fill.
Bake 20-25 minutes or until eggs set. Remove from oven and use a small spatula or knife to loosen the sides of the egg muffins from the tin. Let set for 5 minutes then serve.