I like to
make these breakfast egg-muffins in advance and freeze them. They keep quite
well frozen, and when defrosted later they are a super-easy breakfast that
requires no preparation. I made these the last time all my adult-children came
home and they loved them. I was able to produce a delicious, complex breakfast
without spending any time in the kitchen, so I could visit with my children
instead of having to cook. My daughter called me the following week to ask for
the recipe. Here it is.
Ingredients
4 eggs
¼ cup sour
cream
2 tbsp.
coconut flour
2 tbsp. brown
rice flour
¼ tsp. sea
salt
¼ tsp. baking
powder
¼ tsp. onion
powder
¼ tsp. black
pepper
½ cup smoked
cheddar cheese grated
¾ cup vegetables
– my preferred combination is finely chopped zucchini, red peppers, chives,
parsley, and one clove of crushed garlic
Basil –
either 2 tbsp. chopped fresh or 1 tsp. dried
Directions
Preheat the
oven to 375°. Chop the vegetables, combine them with the herbs, and steam them
until soft by placing them in a pan with a few tbsp. of water or vegetable
broth.
Blend the eggs
and sour cream together. Add the cheese, coconut flour, brown rice flour, salt, and baking
powder. Use a slotted spoon to add the vegetable-herb mixture without adding
the cooking water (which would make the batter too wet). Stir everything well.
Pour the
batter evenly into muffin cups. Bake for 15-18 minutes or until slightly browned
and solid. Alternatively, pour the batter into a greased baking dish, bake for
20-25 minutes or until done. A knife should come out clean and the top should
be lightly browned when they are done. If you bake the recipe in a baking dish,
wait a few minutes for it to cool down and set, then cut it into squares.
I don’t like
wrestling with muffin cups so I always make this in a baking dish. I usually
triple the recipe, bake it in an oblong baking dish, and cut it into squares
when it has cooled a bit. If you triple the recipe and bake it in an oblong
dish then it will take about 40 minutes to bake. Since I always seem to make
this recipe in advance, I wait for it to cool completely, cut it into squares,
and freeze the squares. Later, when the squares are defrosted, I warm them back
up in the oven before serving. To go with the egg-muffins, I usually roast a
tray of chopped potatoes (in squares of about one-inch) and freeze them in
advance too. The egg-muffins and potatoes make a lovely breakfast combo.
Eat well, be well, live deliciously!
