Holiday problem #27682: You have all of your family staying with you, and you don’t know what to make for breakfast for Thanksgiving day (/Christmas/Hanukkah/Fill in the Blank). Basically every surface of your kitchen is covered in various stages of food prep, every burner is in use, and the oven is cranking away cooking your Tofurkey (/bird if you’re not a veg like me!). Answer: Egg Muffins! If you are vegan, then your answer is Pumpkin Protein Power Muffins, which I posted about previously. If so – see the recipe here.
These little babies are nutritious, easy, make-ahead and “choose your own adventure” with fillings, so you can make whatever your family would like. I made leek, mushroom and sage but you can use: onion, pepper and veggie sausage; tomato, basil and mozzarella; broccoli and cheddar; breakfast burrito style (black beans, salsa and avocado) – just to name a few, the list goes on and on. You can basically put anything you have in the fridge in there (random veggies, leftover stuff – it’s a good fridge clean out meal). Without further ado…
Leek, Mushroom and Sage Egg Muffins
- A dozen eggs
- 1 leek, chopped
- 1 cup of chopped mushrooms
- A few fresh sage leaves (or a couple shakes of dried sage), finely chopped
- Salt and pepper to taste
Step One: Chop your veggie and combine them in a medium bowl. Toss together until well mixed.
Step Two: Transfer the mixture to silicone muffin liners (or VERY well greased muffin tins, or you’ll never get them out). Fill each muffin liner about 1/2 full of the veggie mixture.
Step Three: Crack your eggs into a large bowl and whisk until well beaten. Add sage, salt and pepper to taste.
Step Four: Fill your muffin liners up, just below the brim – they should be almost full.
Step Five: Bake the muffins at 375°F for 30 minutes, or until the cups are risen, puffy and golden brown. Unless you really don’t like your relatives, make sure the eggs are cooked through (I inserted a toothpick in the center and it came out clean).
Step Six: Remove from the oven and carefully tip the silicone muffin liner out onto a cooling rack.
Step Seven: Eat immediately, or allow to cool completely before storing in an airtight container in the fridge. Enjoy!
I hope that this helps you guys out. These little guys are tasty and easy to eat on the go, and a great thing to make ahead of time, either for relatives coming, or even during the week if you want to mix up your usual breakfast. Yum. Tasty, and nutritious.
Now it’s time to go start preparing for Thanksgiving….<<deep breathing>>
Happy Crazy Prep Day! I hope you guys stay calm and relaxed as you get ready for your holiday. And if you’re in New England, be careful in the Nor’easter! 😀