Egg muffins are a staple breakfast dish in our house. They are like mini-frittatas made with egg, cheese, and whatever else is on hand (leftover bacon, cold cuts, ham, spinach). They are pretty foolproof, and can be made with whatever you have on hand; they are also good even without meat. They reheat well, so they are great as a quick breakfast for my husband before work. I usually make a batch on the weekend, and then he can pull two out to reheat in the toaster oven.Egg Muffins:
8 large eggs, preferably from pastured chickens
1/2 c. whole milk kefir (you could use whole milk instead)
1/2 tsp. freshly ground pepper
1/4 tsp. salt
4 ounces thinly slices ham, chopped
1/3 c. grated Parmesan cheese
1 Tb. dried basil and/or parsley
2-3 Tb. butter
In a medium bowl, lightly beat eggs by hand with a whisk or fork. Add all remaining ingredients (except butter) and stir to combine. Line a muffin tin with paper cups (or you could grease it instead, but using the paper cups makes clean up much easier as well as allowing to reheat the muffins easily in the toaster oven). Add a small dollop of butter (~1/2 tsp) to each paper cup. Pour egg mixture into muffin tins, filling each one about 2/3 full.
Bake at 350 degrees F for about 15-20 minutes, until set. They will puff up while baking, but then deflate once removed from the oven. If I am making these to serve as breakfasts for later in the week, I will pull them out of the oven when the muffins on the side are set, but the ones in the middle still have a little jiggle.
They are good as-is, or even with a little pat of butter on top!
This recipe is part of Fight Back Friday at Food Renegade and Pennywise Platter at The Nourishing Gourmet!
14 comments:
Eggs are a staple in our house too. I make these and bring them on road trips!
What a great idea to take them on road trips!
Brilliant! I'm going to make these this weekend. Do you think I could make this in a loaf pan and then slice and toast it during the week or is it not that sort of thing?
I've never made it in a loaf pan, but I bet it would work just fine (similar to my baked bacon and eggs recipe: http://nourishedandnurtured.blogspot.com/2011/02/baked-bacon-and-eggs-gaps-legal-grain.html)
Please let me know how it turns out!
Yum! These look fantastic. Thanks for sharing your great breakfast suggestions with Grain-Free Tuesdays. I can't wait to try this recipe.
These are AMAZING! I will definitely keep this recipe! Thanks for sharing.
You are welcome, Little Natural Cottage. Glad you liked them, and thanks for commenting!
This is genius!! Do they freeze okay?
Hi Emily - strangely, I've never tried freezing them (I freeze everything, so not sure why I haven't tried these). I do make double batches and refrigerate them for up to a week, though. Let me know how the freezing works out!
Can you use coconut milk in place of the milk?
I haven't tried coconut milk, so I'm not sure how it would be. If you try it, let me know how it turns out!
We did coconut milk. It worked great. The veggies we used were tomatoes, onion, and olives. We have to be dairy free, so no cheese. And then salt, pepper, basil, oregano.
Hi Sarah ~ i wonder if there's a way to add zucchini and coconut flour to this recipe and take out the kefir. i'm trying to create a breakfast muffin that feels substantial, has eggs and veggies and no milk or kefir. I do fine with butter and cheese but not kefir and yogurt. Any suggestions on how you might morph the recipe to accommodate these suggestions? Thanks so much, hope you are enjoying your new home and 5 whole acres!
Some people have used coconut milk in place of the kefir and it worked well. If you want to add zucchini, you might want to saute it first to remove some of the moisture (or just add a bit of coconut flour to make up for it). As for adding coconut flour, I've never tried it but I bet you could add a little. I'd start with only 2 Tb or so and see how they are.
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