What do I feed all of these people?!? Answer: Egg Muffins.

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Leek, Mushroom and Sage Egg Muffins

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

Ingredients:

  • 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

Directions:

Step One: Chop your veggie and combine them in a medium bowl. Toss together until well mixed.
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Chop the veggies into small bite-sized pieces and toss well to mix.

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.
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The best thing that you can buy yourself is silicone muffin liners. These things are THE BEST. I got mine on Amazon for (24 of them) $11!

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FIll the cups about halfway with the veggie mixture.

Step Three: Crack your eggs into a large bowl and whisk until well beaten. Add sage, salt and pepper to taste.

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Step Four: Fill your muffin liners up, just below the brim – they should be almost full.
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Pour the egg mixture to just below the top of the muffin liner.

Step Five: Bake the muffins at 375Β°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).
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While your egg muffins are baking away, now you have a whole half an hour to do something else to prepare for your relatives. You might even be able to sit down and enjoy a cup of tea in that amount of time. Score! πŸ˜›

Step Six: Remove from the oven and carefully tip the silicone muffin liner out onto a cooling rack.

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Step Seven: Eat immediately, or allow to cool completely before storing in an airtight container in the fridge. Enjoy!
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If you don’t remove your egg muffins from the muffin liners right away, the bottoms may get deflated and squished like above. Ooops! They still tasted great though!

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! πŸ˜€

With warmth,

L xoxo

7 thoughts on “What do I feed all of these people?!? Answer: Egg Muffins.

  1. Yum! Egg muffins are one of my favorite make-ahead breakfasts. Your combo looks like a good one. I don’t think I’ve ever made them with leeks before. I’m going to have to try it!

    Like

  2. Pingback: Friday Faaaaves! | Bubbles and booyah

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