Early Bird Breakfast Muffins

A few days ago I posted a picture of our Sunday breakfast. I made delicious egg muffins that are gluten, dairy, nut and soy free. It is easy and quick to prepare. I got inspired by a recipe from Julie Daniluk’s book: “Hot detox” when I was looking for a quick, delicious way of starting the day. This recipe is really versatile and you can use all kinds of left-over vegetables to change it up or make it to your liking. Sunday mornings are always slow in our house. Our kids just want to play and we don’t want to feel rushed. By making these egg muffins, I didn’t need to prepare much and sat down with my coffee while they were baking in the oven. If you are looking for something different, especially if you are thinking about cutting out some carbohydrates in the morning, I highly recommend you try out this recipe. Eat any leftovers for snacks or put them in your kid’s lunch boxes.

Our kids were really excited about these muffins and they didn’t mind the chard in there. For them, anything out of a muffin tin is fine. (Great strategy to put good stuff in there if you have picky eaters). They actually went for seconds, which made a happy mama. 🙂

ENJOY!

Ingredients:

1/2 sweet potatoes or regular potatoes
1 cup swiss chard (you can also use spinach or kale)
8 organic eggs
4 tbsp basil pesto (I used sunflower kitchen basil pesto which is dairy free)
1 pinch celtic sea salt, real salt or pink Himalayan salt

You can add the following toppings, if you like it even heartier or need to use up some produce:

1/4 cup Parsley or cilantro
1/4 cup green onions
1/4 cup sliced olives

How to prepare:

  1. Layer a muffin tin with paper linings (preferably non-bleached ones) and preheat the oven to 350 F (180 C)
  2. Cut the sweet potato in little round shapes or any shape that fits in the tin (as you notice mine are not really round)
  3. Tear the swiss chard (or whatever type you are using) into little pieces
  4. Alternate layering the sweet potato and chard into the tin until the top is reached
  5. In a bowl, whisk together the eggs, pesto and salt
  6. Pour the mixture into the cups, add the optional toppings
  7. Cook for 35 minutes or until the eggs are set
  8. Eat them all, or freeze or refrigerate the rest

Post your pictures of your breakfast muffins, let me know how you like them. You will find the post on my facebook page: @pamsbutterfly

In good health, sincerely,
Pamela

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