EGG MUFFINS

Breakfast that can be made ahead of time to fuel you quickly on those busy mornings! Just pop them in the microwave for a few seconds to warm them up, then eat (…on the go if you have to). They’re loaded with protein to stave off hunger for several hours plus a few carbs for energy. ENJOY!

Yields 12 muffins

Ingredients:

3/4 pound lean ground beef or ground bison – cooked and crumbled
10 eggs
1 pouch Uncle Ben’s Original Ready Rice Whole Grain Brown
1/2 cup shredded cheese (I use a cheddar jack blend)
olive oil spray
salt
pepper

Directions:

Preheat oven to 400 degrees.
Spray muffin tin with non-stick spray…or use a SILPAT PERFECT MUFFIN MOLD (truly an amazing kitchen tool!)
Cook the rice according to package directions.
Put cooked rice into a large mixing bowl. Spray with olive oil spray to prevent sticking, then sprinkle with salt to taste. Stir to combine and break up any clumps. Let cool.
In a small bowl, whisk 2 eggs.
Add whisked eggs and 1/4 cup shredded cheese to the cooled rice. Stir to combine.
Spoon a little of the rice mixture into each well of the muffin tin. It should cover the bottom of each well.
Bake for 5 minutes.
While the rice mixture is baking, whisk the remaining 8 eggs in the large bowl with salt and pepper to taste.
Remove pan from oven and add a spoonful of the cooked ground beef (or bison) to each well. Each well will be about 3/4 full.
Add a pinch of shredded cheese to each well.
Pour the whisked eggs over the top of each well, filling just short of full. You may start with a little bit and let it seep down to the bottom before topping them off. You may have a little egg mixture leftover.
Bake for 13 minutes.
Remove from oven and let cool for about 5 minutes before removing them from the pan. They will shrink a little, pulling away from the sides of the muffin tin.
Store in the refrigerator for 5-7 days.