Now that I have to wake up before the sun... I've been in need of some yummy breakfast solutions. As most of you know, I am not an early riser naturally. So that being said, getting up an extra 30min to make myself breakfast is pretty much out of the question. I have not come to the point where I will sacrifice sleep for food. Knowing this, and wanting to stick to my health bucket list and my financial bucket list I decided to try out the muffin tin movement. I don't know if you've heard, but you can make almost anything in a muffin tin.
Today I decided to do a make-shift omelet/no crust quiche thingy. I like the idea of being able to grab one, pop it in the microwave for a minute and then be out the door. Going through Pinterest I didn't really see the exact mixture I wanted to make so I just kind of played it be ear. Or eye. Well, you get what I'm saying.
To start things off I preheated the oven to 350F and brought some water to a boil for my veggies. I let all my veggies cook for around 5min, just to soften them up. I put them directly into an ice bath, to keep them from cooking through and becoming too mushy. While the oven was heating up I beat 3 Medium Eggs together with 2/3 cup of Egg Whites and then stirred in 4oz of Skim Milk and a little Salt and Pepper.
Once my mixture was ready, I sprayed my pan with olive oil and then placed all of my ingredients into each of the cups. I decided to do a mixture of asparagus and carrots in the first three and in the other three I did broccoli and carrots. To finish them off, I added a little sliced turkey and goat cheese. Once I was happy with how everything was dispersed, I put it in the oven for 25min. (Give or take a few minutes.)
Ingredients and Directions //
Medium Eggs - 3
Egg Beaters Egg Whites - 2/3 Cup
Skim Milk - 4oz
Broccoli - 1 Cup
Asparagus - 8 Stalks
Carrots - 1/2 Cup (I bought the thinly shredded carrots.)
Boars Head Turkey - 3 thinly sliced pieces
Goat Cheese - 1/4 Cup
One - 6 Cup Muffin Tin
Oven Temp: 350 F
Time Cook: 25min
I poked mine in the center to make sure they were cooked all the way through. Our oven is a bit finicky and didn't quite reach 350 F, so I kept mine in for around 35min. I then let them cool for 10min and then they were ready to eat. Or, you can stick them in the fridge like I plan to and eat them for breakfast throughout the week.
I ended up having some for dinner tonight and I have to say they were delicious. I warmed them up, but I think that they will taste great chilled as well. I am definitely happy with them and I think they will be a yummy solution for my early mornings.
For my next muffin tin adventure I am thinking about a broccoli, cheese and egg noodle casserole for a lunch option.
Do you have any recipes you think I should try?