Many of you ask me what to eat in the morning...This is one of my go-to on-the-go breakfasts, high in protein, good fat and can be made with any leftovers in the fridge...I make them on Sunday and eat them throughout the week...they are good hot or cold...
Try popping one of these in your mouth after a WOD...
Mini V-Egg Muffins
Ingredients: Yields 24-30 Mini Muffins
- 12 large eggs (organic & free range)
- 1/2 cup coconut milk (full fat)
- 1 cup sun dried tomatoes
- 1/2 cup olive/mushroom tapenade
- Coconut Oil Spray
-Salt & Pepper to taste
Instructions:
1. Pre-heat over 350 degrees.
2. Whisk eggs with coconut milk (salt and pepper optional - note the sun dried tomatoes and tapenade has salt and other seasoning so take it easy on the SP).
3. Chopped sun dried tomatoes and olive/mushroom tapenade together.
4. Spray the muffin baking sheet wil coconut oil.
5. Place 1 tsp of sun dried tomato and tapenade at bottom of muffin hold, see below.
6. Pour egg mixture (1/4 inch from lip) on top of sun dried tomato/olive tapenade. Don't pour too high, the egg fluffs as it cooks so it needs a little room to cook.
7. Cook for 10-15 minutes, until eggs fluff and are fully cooked.
8. Take out of oven and let rest (about 10-15 min), and spoon around the egg muffin to take out.
Salmon Egg Muffins
Same concept, just a little bigger muffin pan and made with Salmon since I had leftovers...
Ingredients: Yields 12-14 Mini Muffins
- 10 large eggs (organic & free range)
- 1/2 cup coconut milk (full fat)
- 1 1/2 cup cooked salmon
- 1/3 cup olive/mushroom tapenade
- Coconut Oil Spray
-Salt & Pepper to taste
Instructions:
1. Pre-heat over 350 degrees.
2. Whisk eggs with coconut milk (salt and pepper optional - note the sun dried tomatoes and tapenade has salt and other seasoning so take it easy on the SP).
3. Chopped salmon and olive/mushroom tapenade and mix together.
4. Spray the muffin baking sheet wil coconut oil.
5. Place 1TBS of salmon and tapenade at bottom of muffin hold.
6. Pour egg mixture (1/4 inch from lip) on top of sun dried tomato/olive tapenade. Don't pour too high, the egg fluffs as it cooks so it needs a little room to cook.
7. Cook for 10-15 minutes, until eggs fluff and are fully cooked.
8. Take out of oven and let rest (about 10-15 min), and spoon around the egg muffin to take out.
looks great!
ReplyDeleteKaren- What kind of sundered tomatoes do you use? I was debating between the ones packed in olive oil or the ones that are just dried. I ended up buying the ones that were just dried, but they have added sea salt so they are incredibly salty tasting. I'm worried it be too much for the egg muffins, but I find the ones in olive oil are just drenching in oil. What do you use?
ReplyDeleteFor these, I bought the ones at the olive bar, they are more convenient and it is usually soaked in garlic which gives a little extra flavor. If you bought the dried ones, you have to reconstitute them by pouring boiling water over them, covering them and letting them rehydrate for 30-40 minutes. Then drain and pat them dry. You can reserve the liquid for soups and broths. The salt seems to dissipate when in the liquid when you reconstitute to they should't be as salty after. Let me know if you have any other questions.
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