Crab and Spinach Egg Muffins

My husband brought me a vintage Betty Crocker cookbook called Dinner in a Dish circa 1965. In it is a recipe that combines a cream sauce with crab, veggies, egg and the spice mace. Mace is like a strong nutmeg. I thought the flavor would go really nicely with the sweet crab and an egg quiche instead of a dripping cream sauce that won't freeze well. 

I just love the cover and the graphics inside. I may have to spend my garage saling this summer looking for old cookbooks.

Crab and Spinach Egg Muffins

1/2 cup millet

1 tbs butter

8 oz fresh spinach cut into small strips. 

1/2 onion diced

4 eggs

1/4 cup light cream (or add 1/4 cup milk)

1 cup milk

1 tsp orange zest

1/4 cup fresh squeezed orange juice 

1 tsp mace

1. Cook your millet by dropping it in 1 1/2 cups boiling water. Turn down the heat to simmer for 30 - 40 mintues or until the water is soaked up by the grain. 

2. In a large pot add butter and melt on medium heat. Add in chopped onions and cook for 2 minutes. Add in spinach and wilt. Set aside. 

3. In a large bowl add 4 eggs, milk, cream, orange juice and mix with an electric mixer. Add in mace, zest, millet, sinach mixture, and chopped up cooked crab meat. 

4. Scoop into a heavily greased muffin pan - the cups almost full. 

5. Bake at 350 for 30-40 minutes. 

Cheesy Zucchini Egg Bake

I was going to call this a crustless quiche, but it really isn't very much like a quiche at all.  It's a breakfast casserole and not very different from the Omelet Muffins that I like to make.  This is kind of the lazy version of omelet muffins and also a little easier to wrap for mealpods than the muffins are.  The cheese seems to give this enough fat that it freezes and cooks well from frozen.  It works best if you put the mealpod in the fridge the night before and just pop it in the microwave for breakfast.  

Cheesy Zucchini Egg Bake

Prep Time: 10 min                

Cook Time: 30 minutes             

Yield: 6

INGREDIENTS:

6 eggs

¼ cup heavy whipping cream

¼ cup feta cheese

½ cup Parmesan cheese, grated

½ cup shredded mozzarella

¼ cup tsp garlic powder

½ tsp parsley

½ cup onion, diced

2 cups zucchini, shredded

Paprika

DIRECTIONS:

Preheat oven to 350˚

Grate Parmesan cheese, zucchini and dice onions

Whip eggs in a bowl and add remaining ingredients, except Paprika

Grease 11 x 7 glass casserole dish with butter and pour egg mixture into dish, 

sprinkle the top with paprika

Bake for 25/30 minutes or until knife inserted into the center comes out clean

Once cool, slice into 6 square mealpods and freeze.

Nutrition:  238 calories, 17g fat, 450g sodium, 4G carb, .5g fiber, 17g protein

nutrition information estimated at Livestrong.com:

http://www.livestrong.com/recipes/cheesy-zucchini-egg-bake/

Egg (&Tuna) Salad Yummy Yummy

More leftovers from Easter! We made 24 colored eggs the day before Easter so we must use them all up. I made sure to put the right in the fridge right after dyeing so they would be safe to eat.

I have to admit that this is not hubby's favorite type of food and the kids won't go near it, so this is all mine! I had some right away and will be eating it for lunch for a couple of days.

-- Nicole

Egg & Tuna Salad

Ingredients

• 3 hard boiled eggs
• 3 hard boiled eggs without yolks (optional yolk removal here)
• 5 oz foil packed tuna drained
• 1 tbs jarred chopped pimentos
• 1/2 tsp Coleman's Mustard
• 1/3 cup red onion chopped
• salt and pepper to taste
• 5 tbs of your favorite plain yogurt

Instructions

1. Peel, chop and rinse your hard boiled eggs. Chope your red onions pretty small but not minced
2. Add all your ingredients into a medium sized bowl and gently mix. Season with salt and pepper. 

Eat it on some homemade spelt quickbread sliced thin.

(Spelt has very low levels of gluten)

or with finely chopped eggs as a dip with some carrot chips.

(Which are just bagged raw carrots sliced into the shape of carrots)

Now if I can figure out what to do with all of those leftover glow-in-the-dark Easter eggs!