Clean Breakfast Idea: Egg Muffin Cups
Hey party people, what is up? Whoo whoo! Does anybody want to guess what BRINNER is?? Well, I am going to teach ya how to make it!!
Brinner is “breakfast for dinner.”
But really, you all know that breakfast is good anytime of the day, so I’m going to show you how to make these cool little egg muffins, and the great thing, this is the perfect meal prep dish because you can make a big batch of them in a muffin pan like this, and then bundle each one up in a little bit of tin foil and freeze them for later. You know what I’m saying? It makes it so convenient.
Here’s the roll call of ingredients.
I’m going to start with some cage free eggs – I like to use the cage free and the organic eggs. They taste better, they are raised healthier … and here’s what I always say, you guys. If you’re on a budget and I am all about helping you find great solutions on a budget, helping you eat cleaner without breaking the bank, always prioritize the higher on the food chain. Milk and meats and cheeses and things like that, the more you can find those that are organic, the better, because think about it. The animals are eating the food, right, and the food needs to be healthy because the higher up on the food chain you go … you get the picture.. That’s where I always recommend prioritizing your organic choices.
The second thing I’ve got is my veggies. Now, literally, I want to tell you guys this, because I washed my kale 5 days ago and it is still fresh, and beautiful, and green, and AMAZING – that’s what Eat Cleaner Fruit & Vegetable Wash will do for you and your veggies.
Do you see how fresh it is? Same thing with my asparagus. I’m going to put asparagus in these muffin cups too, but you can put whatever veggies you like.
Then I have some nitrate-free bacon. A little bit of bacon is all right. I’m not saying eat the whole pack, and we’re not going to eat it everyday, but make sure you pick the bacon that does not have nitrates or nitrites. That’s no bueno. We want to avoid those, because those preservatives are not good for your body.
Then I have a little bit of feta cheese, and I have some miniature bell peppers. These are what I call my snacking vegetables. I’m going to share with you how to set up your refrigerator on another post coming up soon. To set up your refrigerator for success, so you’ve got all your snacking vegetables at your disposal, and when you snack, you got clean stuff to snack from. You know what I mean? Okay. Then we’re going to add some herbs and some different things.
I’m really here to show you how easy it is to eat clean and to do it affordably. You get me? Are you with me? Are you down? Can I get an amen? Whoo whoo! All right.
You’re going to take a piece of our nitrate free bacon, and you’re going to wrap the outside of your muffin pan. I love using these silicon muffin pans, you guys, because you don’t need to add oil … brilliant … and they pop out so easily.
Okay, so the next thing is I’m going to take my egg and I’m going to crack it on the side here and I’m going to watch my cooked food because I want to make sure I’m being food safe. I’m going to crack it right down in the center of each muffin cup. Super simple, right? You following me so far? Okay.
Now, the next thing that I’m going to do is I am going to prep a little bit of kale. Now I’ve already washed my kale and I washed it with our Eat Cleaner Fruit and Vegetable Wash. Guys, listen. I want to share something really important while I share this, I’m not going to name any names, okay, but there are people out there that want to tell you that certain fruits and vegetables you should only buy organic. What I want to say is organic is good and it’s wonderful for the environment, but if you can’t find organic and you can’t maybe afford all organic produce, Eat Cleaner Fruit & Vegetable Wash will remove up to 99.9% of the pesticide residue. No joke. I have the data to share with you.
All I’m saying is wash it thoroughly. Even if it’s organic, you still need to wash it thoroughly because a lot of that stuff is grown in poopoo. I don’t know how else, what technical other term to say other than POO POO.
Now quick, chop chop chop. I’m going to get my kale minced because I’m going to top my little egg muffins with my kale. I love to cook food that is balanced, where you’ve got your good quality protein, you’ve got your slow burning carbohydrates, and you’ve got your good fats all in one. Then throw some veggies on there while you’re at it. You know what I’m saying? This is a great way to get everything all in one little dish.
The great thing about cooking in a muffin pan is it’s all perfectly portioned. Okay. I’ve got my egg muffin started right here, I lined it with the bacon, a piece of nitrate and nitrite free bacon, and I popped the cage free egg in there, and I’ve got my kale.
Let me tell what I’m going to do with the kale.
All right, so I’m going to take the kale and … here’s the deal: without getting too weird, you’ve got to rub the kale. You’ve got to massage the kale. Kale needs a little love, just like we all do, but kale needs it, okay? If you’re just going to throw that kale on top, it’s going to shrivel up and die. Okay, so I’m going to take a little bit of my olive oil, just a teeny bit. We’re not talking a lot. I’m going to rub my kale. This is what they call food porn (I think).
Ok, I wasn’t supposed to say that, sorry! Just rub the kale and get it nice and massaged in there. Then what I love to do is take a little sriracha, because I love heat with my eggs. Anybody else on that train? Got to have heat with eggs, it just ain’t right without it, you know? I’m always loading it up with a hot sauce. I’m going to put it right into the kale. Then I’m going to take this, I’m going to add a little bit of Alder smoked sea salt. Just a touch, that smokiness of the sea salt is like, so killer.
Back to our egg cup. I’m going to add a little bit of dried tarragon. I’m going to take a little bit of my Alder smoked sea salt. You can use regular sea salt if you like and a little fresh ground pepper. That’s it for the seasoning, that’s all you need. Then I’m going to take my rubbed kale … we rubbed it, we gave it some love, rubbed it up, loved it up. I’m going to top my egg muffin off with the kale. Then the final step, you guys, this is all we’re going to do. We’re going to add a little bit of crumbled feta to the top.
That’s it. Now, what you can do to make it your own is you can add any vegetables you want, you guys. If you love asparagus like I do, or you love tomatoes, you can customize it however you want. Put your own touch on it, right?
You’re going to pop that into the oven for about 12 to 13 minutes. 385 degrees. That’s it.
What’d you think? Could you do that? I know you can. It is so simple and so elegant. You can make this for a brunch or obviously for brenner like we’re going to have tonight. This is a super simple thing that you can change up, you can imagine you could … instead of bacon, maybe you don’t eat meat, that’s okay. You can omit the bacon and just do the eggs. Maybe you like turkey or maybe you like ham. This is all about you customizing it.
For a detailed recipe, click here.
All right, this is your brinner time meal. You’re going to make this now at home, right? Tell me how it goes.