Smokey Egg Muffins

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Smokey Egg Muffins
Prep Time
10 min
Cook Time
25 min
Yield
6 muffins
Recipe by: Danielle D from Maryland, America's Best Recipe Contest

Maryland crabs are the country's best. We took a vegetarian spin on this recipe, using oyster mushrooms to mimic the taste and texture of bacon.

Ingredients

  • 12 large oyster mushroom caps
  • 1 tablespoon THrive Culinary Algae Oil
  • 3/4 teaspoon liquid smoke
  • 1/2 tablespoon maple syrup
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fresh cracked black pepper
  • melted ghee for oiling muffin pan 
  • 1 1/2 cups lump Maryland blue crab meat
  • 1 1/2 cups shredded russet potatoes
  • 12 tablespoons finely diced gouda, divided
  • 6 tablespoons fresh chopped chives
  • 8 Eggland's Best Eggs (large) 

Nutrition

Serving Size
1
Calories
329
Fat
13 g
  Saturated Fat
4 g
Cholesterol
279 mg
Sodium
405 mg
Carbohydrates
27 g
Dietary Fiber
8 g
Protein
32 g
Preparation

Place a baking sheet in the oven. Preheat to 375 degrees F. 

Use a cloth to wipe the mushrooms clean (do not use water).

Toss the mushroom caps with algae oil and liquid smoke, but take care not to over-saturate. 

Remove the baking sheet from the oven and cover with parchment paper. 

Bake the mushrooms on the covered shet for 5-8 minutes or until toasted.

Remove from oven and set aside.

Mix the maple syrup, smoked paprika, and black pepper along with mushrooms. Set aside and make those egg muffins!

Keep the oven heated to 375 degrees F. Liberally oil a non-stick 12-cup muffin pan with the melted ghee to ensure easy removal. 

Place the lump blue crab meat in a large bowl and season to taste with old bay. 

Mix the crab with the shredded potatoes and chives. Set aside. 

Lightly whisk the egs in a 2-cup glass measuring cup for easy pouring. Add salt and pepper to taste, and whisk until combined. 

Fill each muffin cavity about 2/3 with the crab mixture, and add 1 teaspoon of smoked gouda per cavity. Distribute evenly until gone. 

Pour about 2-3 tablespoons of eggs in each cavity, distributing evenly until gone. 

Top each muffin with a mushroom, lightly pressing each one into the egg. 

Bake for about 18-20 minutes or until muffins are set and lightly golden. 

Cool on a wire rack for 10 minutes before popping out and eating! 

Filed Under: Breakfast and Brunch, Appetizer, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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