Description
These egg muffins combine pastured eggs, wild mushrooms, asparagus, and fresh herbs into a convenient, nutritious breakfast option. Not only are they simple to make, but they’re also ideal for meal prep.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 large yellow or sweet onions, finely chopped
- 2 spring garlic, minced (or substitute with scallions and 4 cloves of garlic, minced)
- 1 cup mixed dry mushrooms, rehydrated and chopped (or substitute with 2 cups fresh mushrooms, finely chopped)
- 6 slices Prosciutto di Parma, chopped (about 70 grams)
- 1/2 cup salami, chopped (about 50 grams)
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 teaspoon sweet paprika
- 5 asparagus spears, finely chopped
- 12 small eggs (or 10–11 large eggs)
- 1/2 cup Parmigiano Reggiano, grated
- Pinch of nutmeg
- 1/2 cup chives, chopped
- 1/2 cup parsley, chopped
- 5 tablespoons hemp hearts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic (or scallions). Sauté until they start to soften and become fragrant, about 5 minutes. Stir in the mushrooms and cook until they’re tender and aromatic, about 5 minutes. (Note: Rehydrated mushrooms won’t release as much liquid as fresh mushrooms.) Add the prosciutto and salami, and cook for 1-2 minutes, stirring frequently. Season with pepper, salt, and paprika. Add the asparagus and mix. Remove from heat and let the mixture cool.
- In a large mixing bowl, beat the eggs. Stir in the grated Parmigiano and nutmeg. Once the vegetable and meat mixture has cooled, add it to the eggs along with the chives, parsley, and hemp hearts. Mix well.
- Evenly distribute the mixture into the prepared muffin cups, filling almost to the top. Bake in the preheated oven for about 30 minutes, or until the muffins are firm to the touch.
- Serve the muffins warm. Store in the refrigerator for up to two days or freeze for longer storage.
