Egg "Muffins" and Guac

Egg "Muffins"

These little gems are great to make on a Sunday night or Monday morning, and then you can easily warm them up when needed as a grab-n-go breakfast. PS there are hundreds of recipes for these on Pinterest if you don't like mine.

This is a pretty loose recipe for ingredients. The ingredients used below are those that I tend to have laying around at any given time OR whatever leftovers I have from dinner night before. Whenever I make chopped veggies, I cut extra to throw in eggs or salads at another time, and store the in plastic baggies in fridge so they are ready to go for the next meal.

Egg "Muffins"
Makes 12 small "muffins"

10 eggs, beaten -OR- 8 eggs plus 1/2 cup of "milk"
* coconut, almond, soy, skim, 2%, whole, heavy cream...it all works!
3/4 cup pre-cooked chicken sausage, finely chopped
* can substitute cooked chicken, steak, whatever meat you have leftover from dinner night before
3/4 cup Veggies, finely chopped, and sautéed
* typically used: onion, bell peppers, mushrooms
6-8 grape or cherry tomatoes, sliced into 2-3 pieces
shredded cheese or crumbled goat cheese (optional)
1/2 sweet potato, cubed, and cooked (optional)
* I add this if I have left over from dinner night before
Fresh salsa or guacamole (optional)

Preheat oven to 350. In small fry pan, add 1 Tbl olive oil over medium-ow heat, and then add veggies and sauté for 3-4 minutes (skip this step if using leftover veggies like broccoli or asparagus or whatever from dinner night before). Grease muffin tin. In each muffin compartment, add some cooked meat, veggies, and potatoes (if using). Add in beaten egg or egg/milk combo, filling each compartment to about 2/3 to 3/4 full. Add a couple chopped tomatoes, and then stir each cup to mix ingredients into eggs. Top with a little cheese (optional). Put into oven and bake for 15-20 minutes or until toothpick comes up clear when stick it in middle of egg muffin. Let cool a little before trying to take out of tin. Recommended serving with salsa or guacamole.


Fresh Guacamole
2 servings

1 avocado, chopped
1/2 lime
Cilantro
Salt/Pepper

Slice avocado in half, remove pit, slice inside length and cross wise, and scoop out avocado with spoon into bowl. Squeeze 1/2 lime worth of juice into bowl, add some chopped fresh cilantro, and season with salt and pepper. Mix well. Taste and adjust lime/salt/pepper if necessary, and serve immediately.


I love this dish because you can make it gluten free, dairy free, vegetarian, paleo, etc very easily to fit your diet. But definitely grease the muffin tin before adding anything. Otherwise you will be throwing this tin away.