Portabella and Kale Breakfast Muffins

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!

Portabella and Kale Breakfast Muffins

 

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Author: Hindy Garfinkel

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!

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