100 years ago, here in my hometown of Boston, Massachusetts, there was a tank explosion which sent a 15 foot wave of molasses careening into the city at 50 feet per second.  The North End, which is now filled with cannolis and restaurants making fresh pasta, was shut down for weeks after the flood killed several and hurt many more.

Ever since I was a young girl I’ve been intrigued by this event!  My mom used to talk about walking through the North End and being able to see the stains on the wall 15 feet up where the molasses left its mark on brick buildings.  In honor of the 100th anniversary the Globe posted this comprehensive story and I knew that I wanted to make something with molasses to honor the event. I first made a whole wheat bread with my father using molasses as the sweetener, but I am not a baker, and it was his recipe.  Then, I made turkey meatballs covered in a spicy molasses sauce.

This picture might look good, but let me tell you, they were NOT tasty. So much so that I can’t post them yet. One flaw is that we used frozen meatballs rather than homemade (due to a time crunch) and the texture overtook the final dish.  The sauce, however, was spicy and sweet – just as I had hoped. So – stay tuned. These will come back to the blog eventually after I try them again with some homemade meatballs.

After a week of kitchen fails I finally made these amazing salsa egg muffins that are going to stay in the regular rotation! Usually when make egg muffins I add sausage which needs to be sauteed before added to the cup. In this recipe, however, I put the veggies into the muffin cups raw without sauteing them! This saves time, and a pan. Yes please.

When building the muffins I layered in the spinach, pepper, feta, and 1 teaspoon of salsa into each cup.  Then, I also added 4 teaspoons of salsa into the whisked eggs and poured that into each cup. After a quick fork fluff (to distribute the eggs) they went into a 350 degree oven for about 30 minutes. So easy and filled with flavor!  What are your favorite flavor combinations in make ahead egg muffins?

Salsa and Spinach Egg Muffins

• Servings: 26
• Time: 5 prep + 35 cook = 40 mins
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Meal prep for breakfasts is so versatile and also an easy way to clean out the fridge. What better way to use the end of a jar of salsa than with these salsa egg muffins!

Ingredients

• 1 1/2 cup fresh spinach
• 1/2 pepper – diced
• 10 teaspoons salsa
• Feta cheese
• Salt and pepper to taste
• 7 eggs
• 1/4 cup milk

Steps & Notes

1. Preheat the oven to 350
2. Lightly grease 6 muffin tins with olive oil spray
   • Note: I use silicone muffin cups for this recipe
3. Chop the spinach then place into the bottom of the muffin tins
4. Remove the stem and seeds from the pepper then dice.  Layer these next into each muffin tin saving some for the final step
5. Add 1 teaspoon of salsa on top of the raw veggies into each muffin cup
6. Then, top with a sprinkle of feta cheese, salt and pepper
7. Whisk together the eggs and milk then add 4 teaspoons of salsa and whisk well.
8. Bake at 350 for 30 – 35 minutes.