These egg muffins have been a long time coming. Of all the recipes we've come up with this year, we've probably made this one the most. The reason? Because it's convenient.
Often, cooking at home or eating healthy feels at odds with convenience. It takes time to cook - finding recipes, grocery shopping, prepping - and that's the one thing nobody has a lot of: time.
For us, we try to use Sundays as a day for planning. Thinking ahead about our week helps us plan recipes that fit in to our schedule. That allows us to eat more of what we want, instead of getting hungry and turning to something less-than-ideal.
That’s why these egg muffins are often on our weekly rotation. We make these on weeks we know will be jammed. They don’t take much time, and the veggies can be substituted seasonally or for whatever is on hand. Once done, they’re a great homemade breakfast, or lunch or snack option.
We're excited to share them on Mind Body Green, too - see the post here.
Mushroom & Broccoli Egg Muffins
Makes 12 muffins
- 10 eggs
- 5 cups (~1 lb) mushrooms, sliced
- 4 cups (~1 lb) broccoli, cut into small florets
- 1.5 tsp dried thyme
- 1.5 tsp sea salt
- 3 Tbsp olive oil
- Pre-heat oven to 350ºF.
- Add veggies to a large bowl, and mix with oil and thyme.
- Place veggies on a roasting tray, and roast for 20 minutes (rotate at 10 minutes).
- In the same bowl, crack all the eggs, and add the sea salt. Beat until well-mixed.
- Prep muffin tin with baking cups or liners. (We use this brand - they're similar to parchment paper and don't stick to the muffins. Bonus: they're compostable).
- Remove veggies, and distribute evenly into muffin tray.
- Pour eggs into cups with roasted veggies. We pour the beaten eggs into a measuring cup for easy pouring.
- Bake muffins for 10 minutes, then rotate tray. Bake another 10-15 minutes, until the tops seem mostly set.
- Let rest, then enjoy. Don't worry - the muffins always deflate a bit when they cool off.
- Muffins will store refrigerated for about 5 days.
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