So, I keep hearing that breakfast is the most challenging meal to keep "real". It was for us too! Mornings are just so busy and grain-based foods are quick and have been the staple of the American breakfast, it was what we grew up on! I have decided to start posting some of our favorite breakfast recipe ideas and soon we will have a recipe section on our website, Naturvore.com. I'll let you know when that is up and running. Hope you like this one, we like it for breakfast, sometimes dinner, or even an after school snack. It makes for a quick and yummy meal for those busy mornings, when it seems like I'm lucky if they have 2 minutes to eat. It does take roughly 25 minutes to bake, so you could line the muffin tin with add ons the night before to save time. I made them in 15 minutes and then baked for 22 min. I would check at 20 and then take them out when a knife inserted comes out clean.
Make it your own by choosing your own add ons, leftovers work like ham, broccoli etc. In this recipe, we used spinach, tomato, carrots and jalapeño jack cheese. You can make them dairy free, just add a little more coconut milk, and omit the cheese. Let me know what you think!
Preheat oven to 350 degrees F. Line your muffin pan if you like or grease with butter or your favorite oil.
In a large bowl, whisk together:
11 eggs, I removed all yolks except 5
salt, pepper and basil
1/3 C of coconut milk, or regular milk
Transfer to a large measuring cup, I used a 2 C in order to pour into muffin pan. Set aside till you line your cups with the add ons.
Line muffin cups with Add Ons: I used about 5 baby spinach leaves, a pinch of carrots and a 1/4 slice of cheese in each. Then, topped it with a tomato slice and a sprinkle of basil once they were filled with the egg mixture.
Fill with egg mixture to just below the rim, they do not rise very much. Bake for roughly 20 minutes, these were ready in 22, they are done when an inserted knife comes out clean.