Green Powerhouse Egg Muffins
The incredible, edible egg. I can’t get enough of them! Along with coffee and half and half (for said coffee), it’s something that I always have in my fridge. They regularly save me on a late weeknight when I am starving and am too tired to cook and are often the protein addition to my work lunches. Eggs are my favorite weekend breakfast and even a favorite snack. I love a good boiled egg with a tasty, fancy mustard. You see, eggs and I have a relationship since childhood, and like all relationships, we have had our ups and downs.
When I was a kid, my sister and I would fight over who got the most runny yolk on a Saturday morning when my mom had the time to cook a hot breakfast. I’d bust open that puppy and the oozy, yellow goodness would soak into my toast and I was in heaven. I even recall the intense disappointment if my yolks were hard and I’d finish my food with a bitter expression. As I got older, something happened and I began to detest yolks of all kinds, runny, hard, whatever. I could only eat yolks if they were watered down in a scramble or omelet with extra egg whites. It’s only been as of late that I am delving back into the world of yolks. After all, that is where so much of the goodness lies!
Although, eggs still have not fully recovered from their bad reputation of contributing to high cholesterol. In fact, research in the last couple of years reports the contrary! I also come from a super health conscious family and we always enjoyed eggs growing up. Truly, I eat eggs in some form most each and everyday. Do I always eat the yolks? No. But, many times I do if I’m making my beloved soft scramble and I am at a healthy cholesterol level. Why am I sharing this? Because EGGS ARE AWESOME and everyone needs to enjoy them! But, if you do have high cholesterol, don’t listen to me and check with your doctor regarding egg consumption. I love food and the science of food, but hey, I am no medical professional!
I usually get my eggs at Costco because they carry an organic, certified humane stamp. Plus, even though I live alone, 24 eggs are necessary due to the frequency at which I consume them. But, when I make eggs for others, my go to is an egg muffin. They are easy to make, affordable, and a cinch to reheat and transport! So, when I was making breakfast for some colleagues this week, the egg muffin was my natural choice. For this recipe, I decided to go green…really, really GREEN! These have kale, green onions, asparagus, and fresh dill. Things that I don’t like to add to my egg muffins are spinach (I know…you think I’m crazy) or zucchini because they are just too watery. If you want to use these veggies, be sure to cook them first and try and get out the extra moisture.
Egg muffins are also great because they keep in the fridge for days, can be frozen and are can be oh so healthy! Today’s have some half and half and cheese, but hey, all those vegetables cancel out such lusciousness. 🙂 Do try out this Green Powerhouse Egg Muffins and let me know what you think in the comments! What are your favorite egg muffin recipes? I love trying out new combinations!
- 1 dozen eggs
- 1/3 cup half and half
- 15 stalks asparagus, chopped
- 3 green onions, chopped
- 2 cups kale, chopped
- 2 tbsp fresh dill, chopped
- 3.5 oz shredded aged havarti
- salt and pepper to taste
- Chop all vegetables
- Heat pan on medium with your favorite cooking spray
- Add vegetables and sauté until soft, about 5 minutes
- While vegetables are cooking, crack eggs into a large mixing bowl
- Add half and half, salt, and pepper. Whisk until combined
- Add cheese, dill, and cooled vegetable mixture. Stir to combine.
- Generously spray 2 muffin tins with cooking spray
- Pour mixture almost 2/3 full into 18 of the molds
- Bake at 400 degrees for 20 minutes
- Serve warm