Life-saving breakfast quiches/egg muffin cups
I refer to them as "egg muffins," but I don't think that's an accurate name since muffins are defined as being made from a batter or dough (yes, I Googled "muffin definition" for this post. Ha!). They're sort of like quiches, but I always think of quiche as having cheese in it, which these are excellent without. (Also, I just Googled "quiche definition" and apparently quiche means egg pie on pastry dough. Although I've made crustless quiche before, so rules are made to be broken!)
I first saw this idea in the recipe section of The 21 Day Sugar Detox, which we got for Christmas. There are Buffalo Chicken Egg Muffins (page 100) and Broccoli & Herb Egg Muffins (page 101). I wasn't crazy about either of those flavor combinations, but I did have some leftover cooked broccoli one evening before husband and I both had to leave the house early the next day. So I modified (simplified, really) Diane's egg muffin recipes and used the broccoli plus chopped up, cooked pieces of our homemade bacon. Not only were the muffins delicious the next morning, and so convenient... they kept me full much longer than just fried eggs do! (I've gone through a lot of health changes in the past 5 years, and I've been really grateful to learn things about myself like what fuel works best for me what time of day. I now know that uncomfortable empty stomach feeling I used to get every morning at 9:00 at work was hunger, because my nonfat, high carb breakfast went through me like a race car. I feel so much better when I get some high quality fat and protein in the morning!)
I've seriously done this four or five times now, and I love starting my week off by prepping my egg muffins on Sunday night - I eat 3 every morning, so these last me Monday through Thursday! (Plus the Bulletproof Coffee husband makes for us!) So Friday's the only day I have to get downstairs a little earlier to cobble together my breakfast.
I just love how easy and predictable these are. Every time, they come out great and pretty much the same. So simple - 8 eggs, some veggies, some meat, some salt, some pepper. Every time, cook for 30 minutes, end up with 12 tasty egg muffins and pop easily out of the silicon cups. (I like things that are predictable.)
- 8 eggs
- 1/2 to 1 cup veggies (cooked or raw depending on what they are (raw greens bake fast enough to work), but if you do cooked you end up with more veggie density!)
- 1/4 to 1/2 cup cooked meat (I've used chopped up pieces of our homemade bacon, or homemade pork breakfast sausage in small pieces)
- 1/4 tsp sea salt or to taste
- 1/8 tsp pepper or to taste
- Preheat oven to 350 degrees.
- Whisk eggs, salt, and pepper together in a bowl.
- Add chopped veggies and meat of choice, stir.
- Ladle into 12 silicon baking cups in cupcake pan. (I'm not a big fan of silicon anything, but for this recipe they work really great and make clean-up easy. Just means I come home from work with 3 empty cupcake cups in my lunch bag many days, ha!)
- Bake for 30 minutes. (Mine have predictably taken 30 to 35 minutes, depending on what's in them. Check yours at 30 and add another 5 minutes if needed.)
Store in an airtight container in the refrigerator once cooled.
(Unspoken step 6.: Start your morning less stressed knowing you have a tasty and filling breakfast waiting for you, with no work required!)
P.S. The cute napkins were a gift from Hen House Linens. They make the muffins look summery, don't they?