The Incredible Edible Egg. (I sure hope you sang that!)
What a weekend! I hope y’all had a great weekend. For those of you in the way of Hurricane/Tropical Storm Patricia, I hope you’ve managed to stay safe and dry. My best friend and I chose this weekend to go to Galveston. Of course. And we got totally rained out, but not before we spent about 2 hours on the beach making a sand castle! But what a sand castle we built. We are awesome sand castle engineers! 🙂
Upon returning to Dallas after 6 hours of driving through the pouring rain, I had to make my breakfasts for the week for Jacob and I. Luckily, I’ve discovered the most amazing and easy and delicious breakfast recipe ever made in a muffin pan. It’s incredible. And so tasty! I love eggs. Eggs are delicious. The best part of these is that you can literally substitute anything you want! Want different veggies? Done. Want different meat? Done. Want different or no cheese? Done. So easy and amazing.
So let’s get to it right? Because breakfast waits for no one!
You’ll need a muffin pan, eggs, salt (I use truffle salt), pepper, spinach (or whatever vegetable you’d like), goat cheese, pastrami or salami or plain ham. Turkey or leaner meats might work, but they have a lower fat content and don’t crisp up as nicely.
What to do…
- Preheat oven to 350*F
- Spray your muffin pan with nonstick spray
- Line each muffin with your meat. Use 2 slices if need be! It’s your future breakfast, make it amazing
- Chop up your spinach or other vegetables and fill the muffin hole about 1/2 full of veggies
- Add 1 egg to each muffin hole
- Cut up your goat cheese, or whatever cheese you desire, and drop about 1-2 tablespoons into each muffin hole on top of your egg
- Top it off with some salt and pepper and whatever spices you prefer
- Cook your eggs-traordinary breakfast bites for 12-18 mins until you reach your desired egg doneness. If you like slightly more runny eggs, cook 12 minutes, but if you like them firm, cook them for 18.
- Eat and enjoy! What we do is split one fresh every Sunday when I make them and then I bag the rest in ziplocks and we bring them to work every day.
These will keep in the fridge up to 7 days in a zip lock or other air tight container.
Nutrition facts: 1 muffin has approximately 141 Calories, 10g Fat, 2g Carbs, and 10g Protein
I hope y’all enjoy your extra-ordinary breakfast bites made easy! They’re pretty delicious and nutritious.
Let me know what you think and what variations you’ve tried, I’ll be happy to update this post with many different variations.
Next time, look forward to Oatmeal Blueberry Muffins.