Appetizers & Dips · Breakfast

Paleo Egg Muffins!

egg muffin recipe

I have never been to Paris, but I want to be French. High in my bucket list of wishes is a trip to Paris in the springtime; when the city is blooming & the quaint streets starting to buzz with people seated at lively outdoor cafes. I joke that I must have been French in a past life or something; if judging by my deep-rooted fascination with all things food. French cuisine is arguably one of the best in the world- if not the best. That & the fact my culinary hero is none other than the legendary Julia Child. We share a profound love of butter & simple ingredients; that’s how the best dishes start.

When I get to Paris (because I will someday, maybe when my babies are older?!), I want to enjoy all my meals outside; in rustic cobblestone street corners while watching everything slowly turn green again & sprout back to life. I want to partake in the art of slow living. I want to enjoy my coffee with a freshly baked butter croissant. To sit by the river Seine in the afternoon and bring a basket of bread, brie & wine to last me all day. If you follow this blog you’re probably taking a very puzzled pause- “Wait-what is she possibly thinking?!… Bread? Cheese?” You see; I am well aware of my dietary limitations where dairy and wheat are concerned. But I can’t possibly go to the bread capital of the world and not try a crispy on the outside, soft on the inside baguette. You only live once. I’ll travel with medication. That is a fact.

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In the interim, I’ll delightfully binge on these crustless mini quiches and pretend to be French (not really) but you get the idea… they’re rich, fancy, super easy to make & taste great! They also don’t have a crust which make them healthy, low-carb, gluten-free & paleo. Oh and good, they’re really good. That’s important, too- right?

crustless quiche

What I like about this recipe is that it’s easy customizable. If you don’t feel like goat cheese, you can do feta. If you don’t like either, you can do an organic applewood smoked cheddar. And if cheese is not your thing- you can leave it out all together. If you’re an avid meat eater, you can throw in organic ham, baked bacon, minced sausage or prosciutto. If you don’t like tomatoes- you can add the vegetables of your choice. I really enjoy these with red and green pepper, sautéed onions, ham & eggs. Sort of like a Western omelette, except in muffin form. But for the purpose of this recipe: it’s goat feta, portobello mushrooms, the most delicious, sweet tomatoes on the vine & a handful of spinach to squeeze in some “greens”.

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These quiches were a big hit in our house; for big and little hands alike. My kids (believe it or not) are really fastidious eaters. Picky redefined, I’ll humbly disclose the truth. My 5 year-old is on track to eating everything once again and is slowly incorporating new things into his diet every day. He has a thing for cheese; he’s my little cheese connoisseur. He loves brie & goat cheese- not exactly kid friendly. My 2 year-old Gracie girl on the other hand is going through a toddler phase of “foodie blues”. She lives on avocado, sweet potato, chicken, yogurt, fruit & bunny cheese crackers. That said, both kids love these quiches with broccoli and cheddar & with bacon and tomatoes. Most kids are 1-2 ingredient creatures. If you over saturate a dish with too many ingredients, you can’t really taste the main components. So cautionary note: don’t throw everything in your pantry (or fridge) onto these quiches, rather pick a few ingredients that work well together & make them jive!

breakfast egg muffins

Crustless Mini Quiches

  • Servings: 12
  • Time: 35 mins
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These ingredients make 12 muffins. Reduce quantities by half to make 6.

Ingredients

  • 10 organic eggs
  • pinch coarse ground pepper
  • pinch sea salt
  • 1 cup chopped portobello mushrooms (or mushroom variety of your choice)
  • 1 cup diced tomatoes on the vine (love these for their sweetness!)
  • a handful of chopped spinach
  • 1/2 cup of organic crumbled goat feta or cheese of your choice
  • coconut oil, grass-fed butter or non-stick cooking spray to grease the muffin pan
  • 1 tbsp extra virgin olive oil

Instructions

  1. Preheat the oven to 350F and thoroughly grease muffin tins (bottom & sides) w/ any of the above options or use a paper liner
  2. In a sauce pan, sauté the mushrooms for 5 mins in medium heat with a little salt, coarse pepper, & 1 tbsp of olive oil (they taste much better if they’re cooked beforehand!)
  3. Distribute the mushrooms, chopped tomatoes & spinach evenly across the muffin pan
  4. Beat the eggs, season with sea salt & pepper to taste & scoop an equal amount across the muffin pan. Do not overfill the muffin tins, fill them 2/3 of the way so that they don’t overspill once in the oven.
  5. Top with crumbled goat feta, if you have any leftovers tomatoes or spinach, add them as toppers! They look much more attractive.
  6. Bake for 25-30 mins or until the muffins rise & the edges are golden.

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Quiches con Hongos, Tomates, Queso Feta y Espinaca

Esta receta da 12 quiches (sin masa o harina) y si quieren hacer solo un molde de 6, reduzcan los ingredientes por la mitad.

Ingredientes

  • 10 huevos orgánicos
  • sal y pimienta al gusto
  • 1 taza de hongos portobellos picados
  • 1 taza de tomates picados
  • 1/2 taza de espinaca picada
  • 1/2 taza de queso feta en trocitos
  • 1 cucharada de aceite de olivo extra virgen
  • un poco de aceite de coco, o mantequilla o spray de cocina para engrasar los moldes y que no se peguen los quiches

Instrucciones

  1. Encender el horno a 350F y engrasar los moldes (abajo y los lados) con cualquiera de las opciones que menciono en los ingredientes
  2. En una sartén, poner la cucharada de aceite de olivo y en fuego medio saltear los hongos con un poco de pimienta y sal por 5 mins.
  3. Distribuir los hongos, los tomates, y la espinaca en cada hueco para muffin para asegurarse de que todos tengan una porción similar de vegetales
  4. Batir los 10 huevos con sal y pimienta al gusto
  5. Dejar caer el huevo batido en cada molde, pero sin llenarlo del todo, llenar 2/3 partes para que no rebalsen en el horno.
  6. De toppings le ponemos el queso feta y si tienen mas tomates picados, se le puede agregar para que se vean mas atractivos al hornearse.
  7. Hornear por 25-30 mins hasta que los huevos estén bien cocidos; se van a hacer esponjosos, van a crecer, y se comienzan a dorar. Al sacarlos del horno vuelven a bajar.

Que los disfruten! Están muy ricos y son super saludables ya que estos quiches no traen masa de pastel abajo del huevo.

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