Food is Fuel: Muffin Tin Egg-cellence

Brittaney Herbertson
Jan 31, 2019
4 min read

I’m over here in Saskatchewan, determined to get a hold on this basic life thing. You know: making meals, visiting friends, changing the world, working and being the best partner I can be… the basics, right? And to be honest, I feel as if I am making good progress. The reality is each of these ‘basics’ requires serious time and my life before this transition, in that life... I didn't have the time. It wasn't an excuse, I actually was so focused on one ingredient of life that others didn't get their share of time...

I had made a recipe that was an ‘eggs in a muffin tin’ a while back. I didn’t like them. I fed them to Daniel in hopes he wouldn’t notice that I was eating something different. He enjoyed them, don’t get me wrong… But my picky taste buds said “NOPE.”

I was reluctant to try another recipe; I found my way to an egg-only website early this morning and while most of the recipes I read through sounded good, I wasn’t keen on the ingredients. Lots included flour or beans (I recently discovered the town I’m in doesn’t stock beans other than pork’n beans in a can kind of thing) or the recipes were “set over night” and I have already commented on the ideal of prepare then pick it up tomorrow recipes… I’m not that kind of person haha :\

I surrendered to the crazy idea I would just wing it with what we had in the house and hope they weren’t worse than my first attempt. Super stoked to say my creativity prevailed! So much so, I wrote it immediately (after eating, cleaning, visiting with Lynsey, Knox & Juliette and sipping back a copious amount of coffee) in my recipe book and am transferring it here to share!

Oh, also, the secret to remembering what I actually did… I took pictures while it happened so that in case they did turn out, I could write it down and repeat it at my leisure. So, I did take photos of the first attempt a while back but deleted them, swiftly, after deciding I didn’t like them. Maybe you have your own bit of kitchen creativity hidden inside..? Give it a try, follow my Muffin Tin Egg-cellence and document it as you go or create a breakfast of your own.. then share! :)

Happy eating,

Brittaney

Muffin-tin Egg-cellence

makes 12 muffin-tin eggs

Ingredients:

10 (or) 11 eggs

1 tsp paprika

1 tsp chipotle chili pepper

½ tsp cayenne pepper

Himalayan pink salt

...

½ red pepper

½ white onion

1 stalk celery

1 large potato

1 handful, spinach

Little bit of coconut oil

Okay… now that you’re over the amount of eggs, let’s get started:

Chop pepper, onion, celery & spinach into small chunks. Just small enough to be tolerable in a few bites, ya know? Preheat oven (just put it on ‘high broil’)
Cut potatoes also into small chunks, boil in water for 5 minutes or until the hardness you want DON’T LEAVE THEM IN WATER, drain the pot.
Grease each muffin tin generously with coconut oil, I use my fingers
In a container you can pour out of, combine eggs and spices (paprika, chili peppers, cayenne pepper & salt). The paprika tends to clump together when you mix with a fork, a whisk may be better (I didn’t care, I used a spoon but just a heads up)
Layer into cups, always start with potato, you don’t have to cover the bottom completely but a tablespoon is usually good.. The order of veggies after that doesn’t matter really, have at’er!
Ensure you have a piece of tinfoil the length of your tray.. put the tray in the oven and leave in for 5 minutes
After 5 minutes, put the tinfoil on the level above the tray, this will deflect the heat, the muffins have likely raised at this point
Cook (semi covered) for 15-18 minutes

When they come out, I let them sit for 5 minutes, letting them cool a bit makes it easier to get them out. Gently twist all of them out, to cool after serving I turned hem on their side while still in their muffin tin. I have the leftovers in a shallow pie dish, covered with wrap and I expect they’ll keep for several days, Daniel ate them for 3 days last time... I have enjoyed these heated and at fridge temperature (they're a great mid-day snack!)

... You knew this was coming: Like with finding the good side of a bad situation, enjoyment is in the small details. In this recipe, I think a key to my idea of a success is: I’m not overwhelmed by any one ingredient. I relate it back, of course, to starting yoga practice at home, by yourself. Don’t let yourself get overwhelmed to one particular “issue” about starting (I don’t have the right clothes, I don’t want to do it in around my partner, I don’t have time), just start, simple.

This recipe is simple, right?

Well, it’s as simple, if not more complex, than practicing yoga at home.

With love (and a full belly)

Brittaney