Sunday, March 26, 2017

Egg, Cheese, and Veg Breakfast Muffins

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.


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


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!