For me, getting going in the morning is the most difficult task of the day. There is so much to do! Diapers to change, kids to dress, mouths to feed, not to mention just loading them all up in the car! Here's a little recipe you can make on Sunday to have easy breakfast ready for the week- but beware! You'll probably need to double it!
I started with basic ingredients- a dozen farm fresh eggs (I have a great coworker that keeps me supplied- love that!), a quarter cup of pa parmesan cheese, some fresh spinach, and some chopped red and green bell peppers. But one of the best things about a recipe like this is its versatility! You can modify it with whatever add-ins you enjoy best. This is a great way to clean out your produce drawer with things that need to be used up quickly. I have made them with great success with zucchini, tomato, diced onion, and more.
Now, for the egg base, I began with a dozen eggs. I separated out the yolks from 8 of them, leaving me with 8 egg whites and four whole eggs. I do this for a couple reasons. The first is flavor! Whole eggs will always taste better to me than plain old egg whites. By making them this way, you maintain that egg flavor without going overboard on fat and cholesterol. I also whip in some fresh cracked pepper and Himalayan pink sea salt to taste.
The second reason is color! They just simply look and taste more "eggy" with the yolks in there. And third, believe it or not, is to KEEP some of the yolks and what they contain. One large egg white contains about 3.6 grams of protein, but the yolk itself contains another 2.7 grams, according to U.S. News. So, if you toss all the yolks, you're also tossing about 40 percent of the protein! Also, the heart-healthy omega-3 fats are contained in the yolk, as well as vitamin B-12, D, and riboflavin. So, don't toss all the yolk!
After you have your eggs scrambled up, you're ready to take out your muffin tin. Start by greasing the cups well- and I mean WELL. If you don't, you'll regret it. I used extra virgin olive oil, although you are free to use the oil of your choice. just make sure it's coated thoroughly Also, this is a good time to preheat your oven to 350.° Now you are ready to build your muffins!
Start with your veggies- put the amount you desire in each muffin tin section. Follow with the scrambled egg mix, and fill to about three quarters full. Lastly, top the muffins with a sprinkling of parmesan cheese, which will add that beautiful color and crunch to the top, as well as a little dimension of flavor. Feel free to add whatever cheese you like, or omit it completely- but remember-- cheese dramatically changes the nutritional content of the muffins. The values pictured here are only for the recipe as stated.
The final step is to throw the muffin pan in the oven to bake. I baked mine for about 18 minutes, although I checked them at 15 minutes by inserting a toothpick to the bottom of the pan to see if it came out clean and dry. When it does, you'll know they are ready! Don't be alarmed by how "poofy they are- once you remove them and allow them to cool in the pan for about ten minutes, they will fall and settle. I used a thin rubber spatula around the edges of the cooled tin to make sure and loosen each muffin.
Once they are cooled, you can eat them on the spot, or store them in an airtight container or ziplock baggie for later in the week. Delicious and easy- pop them in the microwave for 15 seconds and eat them on the run. My four year old Olivia eats them on the way to school in her car seat- virtually mess free and very convenient. I hope this helps you have a new tasty idea for your family this week! Have a gorgeous day!
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