Portabella and Kale Breakfast Muffins

Egg Muffins.jpg

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.

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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!

Portabella and Kale Breakfast Muffins
 
Author:

Ingredients
  • 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

Instructions
  1. Preheat oven to 350
  2. Spray muffin tins with oil spray
  3. 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.
  4. Place about a tablespoon of kale at the bottom of each muffin cup. Next, layer some chopped mushrooms and shallots.
  5. Whisk the eggs with salt and pepper in a small bowl.
  6. Pour eggs in to muffin cups.
  7. Sprinkle on some cheese.
  8. Bake in oven for about 20 minutes, or until egg has completely set.
  9. Let cool a bit and then use a knife to loosen egg muffins from the baking pan.
  10. Eat or freeze for later use.
  11. Enjoy!

Egg and Kale Breakfast Muffins.jpg

Carrot Cake Muffins

“Carrots have vitamins that are good for your eyes,” says the kid to her friend. The friend nasally asked “why” and stomped off. She didn’t care about an answer. Lucky me, she came back to the house with an apron built for a kid. My daughter was shocked. I don’t think she has seen me wear an apron…ever. I do have an apron somewhere in some closet that has an ice cream cone from my days working at Perkins.

I decided a week or so ago in some gooey state of crohn’s induced steroid hunger that I needed to make carrot cake muffins/cupcakes…even if I couldn’t actually eat them. I trudged out to buy the ingredients. I promised my daughter some hallmark cooking moments. It was either that or Hannah Montana blasted into the kitchen. I don’t think I can handle more of “It’s the beeeessst of both worlds!” So we went to work after the mad dinner rush. Cooking with your kids can be fun. I am not sharing picture of the cleanup.

I even made the cream cheese frosting to go with…I have never made frosting before.

After much eyeballing recipes on the web, I came up with a recipe that seemed to please all tastes…not too sweet, not too “cimanimony,” and moist.

Carrot Cake
Ingredients:
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 cup oil
2 cups sugar
2 tsp. vanilla
2 cups grated carrots (raw)
3/4 cup applesauce
1.5 cups chopped pecans or walnuts (I can’t eat nuts, but prefer pecans – tradition is walnuts – I think)
3 eggs

Preheat oven to 350.

Mix the flour, baking soda, cinnamon, amd salt in one small bowl. In a separate large bowl, beat the oil, sugar, and vanilla. Slowly mix in half the flour mixture. Add in the carrots, applesauce, nuts, and the eggs. Beat well. Add in the rest of the flour.

Have your muffin tins greased or lined and ready to go. Pour batter into cups. Do not overfill. This recipe gave me 24 cupcakes. Bake for 20 minutes.


My daughter scarfed them down. She didn’t even want to wait for it to cool down or for the frosting.


You do need the cream cheese frosting. It’s not a cupcake without the frosting.

Cream Cheese Frosting
Ingredients:
8 oz. of cream cheese, room temperature
2 cups of confectioners sugar
5 tbsp. butter
Beat the 3 ingredients together for a few minutes. You have some yummy frosting.
You can spread over the cupcakes or you can just eat straight from the bowl…alternating with bites of cupcake of course.

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