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Cooking 101
This is a fun group activity, and a great way for everyone to personalize their breakfasts. They also freeze quite well, so these fun little egg muffins are pretty much the ideal recipe. Play around with leftover roasted veggies and different cheeses.
Chef Tip: Just don't overfill or you'll end up with a hodgepodge. We've made that mistake, and even though they taste great, it's not all that aesthetically pleasing.
A dozen large eggs
Salt
1/4 cup fresh spinach, roughly chopped
8 cherry tomatoes, halved
1/4 cup sautéed sliced mushrooms
1 onion, chopped and sauteed
Haven’s Kitchen Herby Chimichurri, and Red Pepper Romesco sauces
1/4 cup shredded mozzarella cheese
3 scallions, chopped
Preheat oven to 350°F. Lightly grease a 12-cup capacity muffin tin with butter or oil
In a large bowl, whisk together eggs and salt
Add egg mixture a little under halfway up into each section of the tin using a measuring cup
Add various veggies and sauces, top with cheese shreds and scallions
Bake for 15-20 minutes, until set
A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Gluten-free. Vegan, Non-GMO, Kosher…
This recipe is also great with our Red Pepper Romesco and sauce.
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Nutrition (per serving)
Calories = 140
Total fat = 8g
Total carbohydrates = 5g
Fiber = 1g
Protein = 11g
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