Breakfast is the toughest meal for me. I know I need to eat a morning meal, but I am usually out the door and on my way to work before I can even contemplate ingesting anything beyond a mega-cup of coffee. I need a morning shot of protein, but the best time for me to eat it is probably 8:30am, when I’ve already been in my office for about an hour. What do you do for breakfast on the go?
I love egg and cheese sandwiches, but those aren’t particularly healthy on a daily basis and the amount of gluten in those rolls tend to put me to sleep. I often throw a container of Greek yogurt in my bag, but I love the idea of having a warm breakfast.
I decided to try something new. I recently started getting some wonderful local cage-free eggs from a farm through my CSA. I get a dozen eggs each week and decided to put some of these eggs to good use. I chose to prep some gluten free egg muffins that I could freeze for later use. These egg muffins came together quickly. I sautéed some chopped kale lightly with some salt, pepper, and garlic. I placed a little bit of kale at the bottom of each muffin cup. I then added a couple pieces of diced shallot, along with a few pieces of diced portabella mushroom cap. I whisked up the eggs with some salt and pepper. I then poured the egg mixture in to each muffin cup and sprinkled a little bit of cheese over. I baked the muffins until the egg was set. And then that was it! Can you believe it? Super easy to make.
I made a couple dozen and threw them in a ziploc bag. The next day, I grabbed a couple out and put them in a container to bring to work. I heated them up in my work microwave. They were perfect. It was like a stroke of genius! I’m totally doing this again. I’m also looking forward to playing with flavors. You can swap out any of the vegetables for whatever you prefer!
- ½ tbsp. olive oil
- 3 cups chopped kale
- 1 portabella mushroom cap, cleaned and chopped
- 1 small shallot, chopped
- 12 eggs
- 2 tsp. salt
- 2 tsp. pepper
- grated cheese, optional
- oil spray
- Preheat oven to 350
- Spray muffin tins with oil spray
- Lightly saute kale in olive oil with some salt and pepper to soften a bit. You don't need to cook it, you just want to take the edge off a bit.
- Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
- Whisk the eggs with salt and pepper in a small bowl.
- Pour eggs in to muffin cups.
- Sprinkle on some cheese.
- Bake in oven for about 20 minutes, or until egg has completely set.
- Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
- Eat or freeze for later use.