Figuring out a go-to, healthy breakfast for hectic weekday mornings can be a major challenge. After all, healthy breakfasts are rarely attainable when you’re up against the clock to catch your train on time, or beat the inevitable traffic jams on your daily commute, and things get even more challenging when kids are involved.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●2 tablespoons unsalted butter, divided
●5 large leaves fresh kale, stems removed and roughly chopped
●3 portobello mushroom caps, cleaned and roughly chopped
●1 teaspoon kosher salt, divided
●9 large eggs
●1/4 cup half and half
●Aleppo pepper or smoked paprika, to taste (optional)
Method
1.Preheat the oven to 325ºF.
2.Prepare the muffin tin:
Microwave 1 tablespoon of the butter in a microwave-safe bowl or measuring cup until melted, 15 to 20 seconds. Using a brush or paper towel, thoroughly coat each well in a 12-well muffin or cupcake tin generously with the melted butter.
3.Process the filling:
Using a food processor, pulse the chopped kale for 5-10 seconds, or until shredded into small pieces. Transfer to a bowl and repeat with the chopped portobello mushrooms, pulsing until diced.
4.Cook the filling:
Place a large skillet over medium heat and add 1 tablespoon butter. When the butter is foamy, add the processed mushrooms and 1/4 teaspoon of salt. Sauté for 4 to 5 minutes, stirring frequently, or until all liquid from the mushrooms has been released (the mushrooms will reduce in volume significantly).
Add the kale and another 1/4 teaspoon salt to the skillet and sauté until wilted and tender, 4 to 5 minutes more. Remove the skillet from the heat and allow the vegetables to cool slightly.
5.Prepare the egg mixture:
Using an immersion blender or regular blender, blend the eggs, half and half, and 1/2 teaspoon salt until the mixture is frothy and completely homogenous, 10 to 15 seconds. Alternatively, whisk together thoroughly in a bowl.
6.Fill the wells:
Divide the cooled kale and portobello mushroom mixture among the 12 buttered wells of the muffin tin, then carefully fill each well no more than 3/4 full with the egg mixture. Use a small spoon or butter knife to combine the ingredients in each well, then finish with a sprinkle of smoked paprika or Aleppo pepper on top of each well, if desired.
7.Bake the egg bites:
Bake the egg bites, rotating the muffin tin halfway through to ensure even baking, 16 to 19 minutes. When finished, the egg bites will be puffed and barely set in the middle, but not at all hard.
Test for doneness occasionally by poking the center of each egg bite—perfectly cooked egg bites will be bouncy and just set, as they’ll continue to set up as they cool.
8.Serve or store the egg bites:
Remove the cooked egg bites from the oven and run a butter knife around the edge of each well to release any stuck-on bits. Let cool slightly, then remove to a plate.
Serve warm, or allow to cool to room temperature and store in an airtight container in the refrigerator for up to 5 days.