This weekend was my senior prom and it was pretty perfect. I was so incredibly luck to get to go with my incredible boyfriend of three years, take oodles of photos with my amazing girl friends, wear a 1980’s vintage dream dress, win prom king and queen with Goose, and top it all off with brunch and a trip to the local art show with Goose the next morning. All in all, it was the perfect night.
Now, however, the weekend is over and it’s time to return to the real world. The prospect of waking up to a blaring 6 AM alarm certainly is nowhere as exciting to going to prom with the boy of my dreams, but these little eggy cup help make week day mornings a bit less daunting.
To be perfectly honest, my real reason behind making these egg cups was just to use these adorable Martha Stewart cupcake liners that I found at Michael’s a few days ago. They have cakes and party hats and presents, what’s not to love?
These egg muffins are both adorable and delicious, making hem the perfect way to start any morning. For anyone who struggles to get enough veggies into their daily routine, these are for you! They are as fun and colorful as Lucky Charms, but packed with vitamins from the vegetables and protein from the eggs. These little egg cups are perfect to store in the refrigerator and grab one or two with a piece of toast, fruit, and or a cup of milk for a perfectly balances breakfast on the go. Or if you aren’t going to eat all of them in a week, you can freeze them and save them for later.
I ended up using kale, broccoli, red pepper, and garlic because that’s what I had on hand. I did not end up using the tomato shown because I felt that I had enough veggies already, but feel free to use whatever you want. Mushrooms, onions, zucchini, and almost any other vegetable would also taste great thrown in.
Eggy Breakfast Muffins
Yield: 12 regular sized muffins
- 2 teaspoons olive oil or cooking spray
- 2-4 cloves of garlic, thinly sliced or diced
- 1 small crown of broccoli, broken into tiny pieces (feel free to cut the stem into small pieces and use it as well)
- 1 small red bell pepper, diced
- 5 kale leaves, torn into bite sized pieces without the firm inner stems
- 8 egg whites plus 4 whole eggs
- 1/4 cup milk
- salt and pepper to taste
- 1/3 cup cheese (optional)
- Preheat the oven to 350 degrees, and line a regular sized muffin tin with 12 cupcake liners, the cuter the better!
- Spray or lightly oil a medium pan, then saute the garlic for about 2 minutes. Add in the broccoli and red pepper and continue to saute for another two or three minutes or until slightly softened.
- Next add in the kale along, 3 tablespoons of water, and salt and pepper to taste. Stir the vegetables then cover the pan for another two to three minutes for vegetables to soften and the kale to wilt.
- Spoon in about two tablespoons of the vegetable mixture into each muffin tin. If you have extra veggies, add them in too or save them for another use.
- In a medium bowl whisk together the eggs, egg whites, milk, and a bit more salt and pepper. Once combined, pour the eggs over the vegetables.
- Bake the eggy muffins for about 20 minutes, or until the tops appear done.
- To reaheat, sprinkle the egg muffin with cheese if desired and microwave it for 20-30 seconds. Enjoy!