Foodie Friday: Bruschetta Egg Muffins

by Heidi on May 10, 2013

A couple weeks ago we had an unfortunate incident in the kitchen on a Saturday night. It involved an oven being left on, thankfully no fires, and me sleeping on the couch. I guess that ish happens when you’re a sleep deprived parent. It wasn’t all hubs’ fault, but well…mostly it was. Poor guy was just running off too little sleep and wasn’t properly feeding himself.

Anyhow, I made a mexican version of these back when I was flying solo while hubs was off in Texas for military training and they’re a go to favorite of mine. We made them paleo friendly by eliminating the cheese but I prefer cheese with eggs under most circumstances so feel free to add them in yours. In fact, I encourage it. But I’m not the one trying to be all paleo and hardcore here.

This week, we made similar ones with egg whites, basil and tomatos. I’ve made them with beans, salsa and cheese, you could make them with broccoli and feta – the list goes on and on. They’d be great if you were hosting a brunch, if you had a mini muffin pan or if you need breakfast on the go. The great thing about this recipe is that it’s so versatile and adjustable so really, add in your favorite veggies, and go to town!

Bruschetta Egg Muffins

Ingredients

Small handful fresh basil leaves shredded
1/4 c. crushed tomatoes
6 eggs
6 pieces sliced turkey
(Adam added Old Bay to his – he’s addicted to Old Bay)

Directions

*Line a muffin pan with sliced turkey
*drop a spoonful of crushed tomatoes into turkey liners

bruschetta egg muffins
Top with extra tomatoes and mix in a sprinkle of shredded basil leaves
Bake at 350 degrees for 20 minutes and poof….

bruschetta egg muffins2
Enjoy!

{If you’re looking for some good reading material – check out my guest post over on FittritionLife about balancing healthiness and being a new mama}

 

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