Today I’m lucky enough to share a recipie from my friend Audry over at A Nutrtional Makeover. I’ve asked her to come up with a quick, easy, and healthy snack for all of us that are on the go! I can’t count how many times we are out and about and I’m just as ravenous as the boys. I can’t wait to whip up a batch of these to pack in our lunchbox and take on our outings!
These “muffins” are a great portable food or eaten at home. Kids love them, they are easy to eat and not very messy.
4 tablespoons grass-fed butter or coconut oil, plus extra for muffin pan
1 small onion, minced
2 medium potatoes (any color), skins washed and diced small
2 Cups kale or spinach, chopped fine
1 tsp. unrefined salt, divided into 2 (1/2 for the potatoes and half for the eggs)
Dash of pepper, freshly cracked or powdered
8 eggs, free-range/pastured or organic eggs
3 Tbs. cultured organic sour cream
½ Cup organic cheddar cheese, grated
Preheat oven to 350 degrees F. Grease muffin pan with butter or coconut oil, set aside.
Melt butter in saucepan over medium heat.
Add onion and sauté until light golden brown.
Add the potatoes, ½ tsp salt, and mix. Cover the pan with a lid can turn the heat down to medium low. Stir every few minutes to prevent sticking.
After about 5 minutes, add the kale or spinach, mix and cover another 5 minutes or until the potatoes are tender and cooked fully.
In the meantime, in a large mixing bowl crack the eggs and whisk well.
Add ½ tsp. salt, pepper, sour cream and grated cheese, whisk to combine. Set aside.
- <p dir="ltr"When the onion, potato and kale mix is done spoon into the muffin pan 1/4 full each muffin hole.
Then pour the egg mixture over the vegetable mixture into the muffin pan so that the muffin holes are now 3/4 full (not more or the mixture will overflow when baking.
Bake for about 25-30 minutes or until puffed and slightly golden brown on top.
Let cool in muffin pan for about 2-3 minutes before removing from pan to a cooling rack.
Eat these hot or at room temperature when on the go. Don’t leave in the sun or in a hot car. Store in a small cooler if hot outside and leave out about 10 minutes before eating (unless you like them cold).
Storage: Store in an airtight container in the refrigerator, keeps well for about 3 days.
Note: An alternative to a muffin pan, you can butter a small cake pan, let cool and cut into squares.
Simple Version: If you want to make this a simple recipe, maybe you don’t have time, or not used to cooking, you can leave out all the veggies and just use eggs, salt, sour cream and cheese.
Variety: You can make your favorite frittata recipe into these egg muffins or just play around with flavors, they are endless.
Audry is a wife and mother to 5 children. She has a passion to help women by educating them on healthy eating and natural health. She is a writer and author of several books in the works, along with a few published on Kindle. She also blogs over at A Nutritional Makeover and writes about healthy living and all things related.