Grab a Book and Cook
We’re playing a little party game at the end of 2017: Grab your nearest cookbook and ReDux the recipe on page 201, 17, 217 – or any combination of the number ‘2017.’ (Of course, please don’t forget to credit the original recipe and change enough of the recipe to make it your very own.
I know what you’re thinking. Egg Muffins? How does that qualify for a blog-post worthy recipe? I’ve seen tons of egg muffin recipes on youtube, google, foodgawker…it is everywhere. Simple meal prep recipes seems to be the hot topic lately and these little ones are really no stranger to the foodie world.
I had my doubts but after trying these for a week. Zoe and I have fallen in love with these colorful beauties.
What I really am trying to say is that you really ought to TRY these.
Since this week is finals, we decided to start a morning routine to help ourselves de-stress. No matter how much needs to be done, we decided to give this 1 hour to ourselves. And it has done wonders to our mental state. We have never been so calm and so happy before.
Every morning, after our alarm clock goes off, Zoe makes her daily phone call from her apartment across the hall to wake me up (thank goodness). We discuss plans for the day, recipes we dreamed up of just so I can laze in bed for another 10 minutes. After grabbing my workout clothes we lay out our yoga mats in the middle of my small, but cozy apartment. We meditate, breathe and stretch. The soft, soothing voice of the instructor and the gorgeous scenic view of the beach are motivating enough to get my muscles warm in the morning. Pilates and Yoga really does wonders to the body and the mind.After a glass of freshly squeezed lemon water, we grab a couple of these egg muffins from the fridge for breakfast. Between bite-fuls of egg and crunchy vegetables with a kick from the smoked paprika and cracked black pepper, we continue our never ending conversation of food. Laughter, excitement, enthusiasm – are all hallmarks of these special moments by the coffee table. Every morning, I am still surprised by how good they taste. I’ve learnt to love the mornings after our simple practice of yoga, water and a delicious breakfast. I’ve learnt to appreciate my body, its capabilities, its limits after the restful morning of nature and care. These are moments never be forgotten.
Whether it is a rushed morning; a lazy weekend brunch or a home packed full of family and friends – these egg muffins would be the perfect addition to your table. We packed ours full of sweet cherry tomatoes and cucumbers that not only add flavor but texture to your morning meal. Both tomatoes and cucumbers are known to promote healthier, glowing skin. Both packed full of vitamins and minerals that promote digestive health, heart health and skincare; it is a guilt-free, protein packed breakfast that you can enjoy this Christmas (Only 50 calories each!). Not to mention red and green color definitely accentuate the Christmas colors.
This Recipe idea originally came from William Davis, M.D. Wheat Belly Cookbook’s (Pg. 70) “Breakfast Crab Cakes”. It was a healthy take on crab cake patties – breakfast style. Their nutritious take on jazzing up “fried eggs” inspired us to recreate a vegetarian egg “patty” or egg muffins. Not only is it low in fat, but full of colorful veg and delicious seasonings. With the addition of milk for added creaminess, this is our take on a delicious breakfast treat!
And aren’t they just the perfect color to go on your Christmas brunch table? Make them ahead for a stress free morning!) You can fridge them and reheat them whenever you want to eat them.
Suggestions: Don’t stop here. Add any of your favorite veg, herbs and spices in this. I can imagine how good these will taste with fresh basil or fresh mint. We even thought about dipping them with sweet chili sauce or soy sauce, ketchup or even pesto!
- 5 eggs
- 1 cup egg whites
- 6 tbsp non-dairy milk
- ½ red bell pepper, finely chopped
- ⅓ cup grated carrot
- ½ cup cilantro, finely chopped
- ½ tsp salt (more to taste)
- ¼ tsp garlic powder
- Black Pepper
- Preheat oven to 350F.
- Add the eggs, milk and seasonings in a bowl and whisk. Mix in the vegetables.
- Prepare 12 Silicon Baking Cups, Divide the batter (i like to use a ladle).
- Bake for 20 minutes. Cool for 5 minutes and serve immediately OR store in fridge in an airtight container.
LOVE,
Zoe & Mia
(Please note that this is a closed link-up for Recipe ReDux posts only. Any links added to this collection for non-ReDux posts will be deleted.)
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