Light, healthy and packed with protein. Very customizable and perfect for an on-the-go breakfast!
You can thank my mom for this recipe, I am simply the photographer, and the one responsible for consuming them. Because they are ridiculously good, so darn easy to make and awesome for those busy bee’s who food prep at the beginning of each week. They’re also guaranteed to be a crowd pleaser at your next brunch soirée.
The idea for these comes from my family and our love for all things Italian cooking. AND If you were to ever make me dinner, Italian food would be your best bet. Hint Hint
I love it.
Mostly because I studied abroad in Florence, so it instantly brings me back to the cobblestone streets and three-a-day gelato purchases. Also I’m like 1/8 Italian so it must be genetic.
If I had to pick a favorite dish it would be bruschetta or caprese salad. The combination of sweet tomatoes, creamy buffalo mozzarella, fresh basil, garlic and a little sprinkle of salt. Just YUM.
These muffins combine all of these flavors with eggs to make a savory, protein packed breakfast.
Pair them with some fresh fruit and a steaming hot cup of coffee and you’ve got yourself a winning breakfast combination. Go you.
- 5 eggs
- ¾ C Milk (any kind)
- ¼ C Feta or Mozzarella Cheese
- 2 Tomatoes
- 2 Cloves Crushed Garlic
- 1 Tbsp Olive Oil
- 1 C Chopped Spinach
- Salt & Pepper to taste
- Preheat oven to 350 degrees.
- Grease a muffin tin with non-stick spray or coconut oil
- Chop up tomatoes, basil and garlic
- Mix together with olive oil.
- In a large bowl, whisk eggs and milk.
- Add in cheese and tomato mixture.
- Stir until combined.
- Season with salt and pepper to taste.
- Pour equal amounts into muffin tins.
- Bake for 15 min, or until lightly browned and fluffy.
If you want to get even more in the Italian spirit, listen to this playlist while you cook and eat your breakfast and imagine yourself sitting in an outdoor cafe in the heart of Tuscany. Swoon.