This past weekend I had a derby promo photo shoot.
I missed the original date due to my Jay Leno-esque swelling.
Fact: I do not like having my picture taken for anything outside of a quick snapshot. It makes me self-conscious.
There were cool. My team’s theme is “We Mean Business.”
Thank you, Tim Moxley, for doing an incredible job and making me laugh a little
through the terror. 🙂
Let’s talk about what I didn’t burn…
Eggs. Muffins. The staples of breakfast. It’s only natural that they become one.
This literally took 5 mins to throw together. They can be prepared in advance in the oven as instructed below… or the lazy way. Zap it in the micro for 15 secs and I have a hot, grab-and-go breakfast for the week (well, this and a Greek yogurt).
You can add different spices and veggies to shake it up:
- Feta cheese and onion
- Bacon (fake or real) and cheddar
- Soysauge and brie
- Capers and cream cheese
- Herbs (NOT those herbs)
The sky is the limit! Take that, sugar-filled/fake-looking egg fast food options.
- 3 eggs
- 3 egg whites (1/2 cup if you buy them in a carton)
- 1 C spinach, rough chopped
- 1/4 C cilantro, chopped
- 1/4 C red pepper, diced
- 1/4 tsp red pepper flakes
- 1.5 oz herbed goat cheese
- 1 T unsweetened almond milk
- S+P, to taste
Preheat oven to 350 degrees. Lightly grease 4 ramekins with olive oil.
In a medium bowl, lightly beat eggs. Add remaining ingredients, stirring to combine. Distribute evenly among the 4 ramekins (or 4 spaces in a large muffin tin).
Place in oven and cook for 20 mins. Finish on broil for 1-2 mins to solidify tops (if necessary).
Tonight I’m having friends over for a vegetarian dinner. I cannot wait to share these creations tomorrow!
What is your favorite hot, non-oatmeal week-day breakfast?