If you’re like everyone else, you’re crunched for time in the morning… but you also NEED to eat a good protein-filled breakfast!
Planning ahead, aka Grab-n-Go, is the key.
The picture is taken from a free-styled version of the following recipe by an up-and-coming chef here in Staunton. He warns that zucchini can make the eggs a little watery, but assures that they’ll dry up a bit after a night in the fridge.
Yesterday, after his usual breakfast of coffee, toothpaste and oxygen, he was drowsy by 10am and spent at least 72 minutes staring at a wall and it took him 7 minutes to tie his shoes. But today he ate his first breakfast of Egg Cupcake and has already biked 73 miles, built a house of cards that’s 30′ in diameter, rescued a kitten from a tree and taught everyone in Gypsy Hill Park how to breakdance.
- 10 -12 eggs whisked well
- 1 green onion
- Various vegetables: for example, 2 zucchini + 3 big handfuls of spinach + 1/2 a jar of roasted red and yellow peppers…
- Meat, if you like: 6-8 slices of COOKED bacon, or chopped ham, or crumbled chicken breast, or chopped leftover pot roast…
- Cheese, if you like: shredded cheddar, monterey jack, parmesan, fontina, mozzarella…
- Sea salt and black pepper to taste
- Serve with avocado, salsa, pepperoncini, crème fraiche, mustard, horseradish… whatever you want!
- Eat in a tortilla, blanched collard green, sourdough bread, with a handful of crackers
- Preheat oven to 350 and grease two muffin pans with butter or coconut oil.
- Whisk all your eggs in a big bowl.
- In a food processor or VitaMix, throw in the fixins (ex. green onion, zucchini, cooked bacon, and peppers) and process until finely chopped but NOT smooth.
- Add this mixture to your eggs.
- Throw your spinach, if you’re using it, into the processor. Finely chop and add to your eggs.
- Using a 1/4 measuring cup, fill the muffin pans.
Bake for 20 minutes or until the eggs are set in the middle.
Source/Adapted from: everydaypaleo.com/2010/03/24/egg-cupcakes