Sunday, December 9, 2012

Recipe: Breakfast Egg-a-muffins

In my head, I actually call these "Egg-a-Mooby-Muffins" in my head, because of Kevin Smith's films, but I don't want to get sued for copyright infringement, so I shortened it to Egg-a-muffins.

But don't be fooled, there's no muffin-isms in these cute little breakfast beauties. They are baked in oven tins for the purpose of grabbing and going during the busy work week. Because if you are like me, you can't be bothered to make yourself breakfast every single day. Heck, I'm lucky to get out of bed in time to shower and get dressed before going to work.

I'm sure my co-workers mentally thank me for at least doing that. Heh.

Anyway, I promised to put up this recipe a few weeks ago, and I slacked.

*Hangs head in shame* 

But here you go, better late than never!

The original recipe is lost in time, in an old copy of The South Beach Diet. It's where I first read about it, but I'm sure if you dug up an old farm wife from just after the Depression Era, I'm sure they were doing something like this. I mean, yes, it's a light bulb moment when you realize you can (in one shot) cook yourself week's worth of a protein-packed hearty breakfasts in a compact little muffin-like disk, but that's personal. Especially when you really think of the ways to shake it up and add your own personal touches to each little one...


What you need:

*6 eggs, scrambled with 1/2 to 3/4 cup of a liquid to stretch out your eggs.  This is dependent on your dietary restrictions and/or taste preferences. You can use milk, cream, unsweetened almond milk, chicken stock, or (bleh) water.

*Spices mixed into to you scrambled eggs: Salt, pepper, garlic, no-salt seasoning. What ever floats your boat. I won't tell anyone about your deeply perverted love affair with cardamon if you don't tell about mine with cumin. Srsly.

This batch I used sliced chicken, and bell peppers
*Any left-over meats you have laying around, such as chicken, beef, pork, lunchmeat, sausages, etc. Seriously, use up what's in the fridge and feel all smug that you put it to good use instead of letting your kid take it to school as a science experiment.

*Any veggies you enjoy in scrambled eggs or a quiche. Or again, any veggies you have leftover from a meal that you want to salvage into something else.  I've used bell peppers, onions, mushrooms, celery, broccoli, etc.  Get crazy and make a pretty rainbow concoction, because the colorful the more health beneficial, right?

*Optional: a pinch of shredded cheese for each muffin tin. If you are paleo or don't do cheese, don't sweat it, it's not integral to the recipe. It's more of a garnish than an ingredient.

What to do:

  1. Preheat the oven to 350F
  2. Grease a muffin pan with coconut oil
  3. Add a enough of your chosen meat to cover the bottom of each muffin cup
  4. Pile the veggies on top of the meat, spreading them out evenly amongst each cup
  5. Pour enough egg mix to fill each muffin cup 1/2 to 3/4 to the top. I find that a ladle from a gravy boat is pretty close to the perfect measuring device.
  6. Stir the egg mixture thru to the bottom
  7. Add the pinch of cheese if you are partaking
  8. Pop in the oven and bake for 25-30 minutes until the tops are starting to brown, and a knife poked in comes out clean.
 The eggs will rise a bit as they cook (they will also fall after you take them out of the oven, but it's not a souffle, so don't get depressed when they deflate).

let them sit for about 5 minutes after taking them out of the oven, then release them from their pan. Don't wait until they are completely cook to take them out, as they tend to stick.

I divvy them up into containers for breakfasts for DaMan and I. I found that 2 egg-a-muffins were a filling meal.

So, one 12 muffin tin equals 6 meals. Not too shabby!

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