Salsa Me Krazy: Quick & Tangy Egg Muffin Recipe

by Ann-Marie on March 6, 2013

SMK_egg_muffin_sm

My 3rd grade daughter just started ISTEP testing this week, so to try and give her a different protein source for her breakfast than the standard scrambled eggs, I tried something different!

Last weekend I gave a trial run of this recipe that I’ll call a Quick & Tangy Egg Muffin. It uses Salsa Me Krazy which is a sweet, tangy salsa that uses all-natural, American-grown ingredients and no artificial preservatives.

The “quick” part of the recipe is that I cooked the egg in the microwave (What?! I know!!). Not that eggs take a long time in the skillet, but to make a great round little egg patty for the sandwich, it just works so well this way.

Ingredients for 1 Quick & Tangy Egg Muffin:

Easy peazy directions:

Using a 1-cup round glass dish (I use this Pyrex one), spray the bottom with non-stick cooking spray. Crack egg and scramble with fork in glass dish. Add in 1-2 tsp milk, if desired. Cook uncovered for 1 minute on high in the microwave. You’ll notice it puffs up, then lays back down in a lumpish sort of way, kind of like how I feel on Mondays:

SMK_egg

Toast your English muffin and spread with a little butter. Lay the egg on the bottom, top with Salsa Me Krazy and sprinkle with cheese.

You can find out more about my first Salsa Me Krazy experience, and purchase a jar to try for yourself at SalsaMeKrazy.com. In fact, the entire month of March you can purchase as much as you like for 30% off! No promo code required, just head here to purchase and the discount will be automatically applied. Enjoy!

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Be sure to check out more of my family favorite recipes!

This post contains affiliate links and was sponsored by Salsa Me Krazy. All opinions are 100% mine. Eating a Quick & Tangy Egg Muffin will not improve your child’s ISTEP scores. Or maybe it will. I don’t really know, but figured I should still include that in a disclaimer so you don’t come after me if your kid scores poorly. See my disclosure policy for more information.

{ 4 comments… read them below or add one }

Wendy March 6, 2013 at 9:48 pm

Oh, that looks yummy! I’ve also been serving up extra protein this week (including an egg this morning for my 3rd grader). We always add Salsa and Mexican spices to our eggs. Your comment about Mondays was funny, too. :)

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Ruth March 7, 2013 at 12:16 pm

This looks delicious! Great tip on microwaving it for the perfect size and shape for a english muffin! Thanks for linking up to the Thrifty Thursday Party!

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Kristen @ Joyfullythriving March 7, 2013 at 8:00 pm

I love to make myself an egg mcmuffin (I’m a teacher!) in the morning, too. It’s frugal, healthy and tasty. Great tip about the salsa. I need to open one of my canning jars of salsa!

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Jen March 10, 2013 at 7:48 pm

I like to make eggs for my McMuffins in the microwave too (although I haven’t done it in awhile so thanks for the reminder!). I put it in my small/medium ramekins though and put the egg in whole and just use a fork to poke the yolk a few times and they always turn out fine.

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