Last week I was going to make a double batch of my Italian Umami Stuffed Mushrooms. One batch for a work pot-luck (to be held the next day) made with cremini mushrooms and the second batch for that evening’s dinner with Portabella mushrooms.
I went to Whole Foods after work to pick up a couple of ingredients to make the mushrooms. I got home, started cooking, and went to grab the previously purchased cremini mushrooms out of my fridge to use for my work pot-luck batch. They were moldy. The fungus had fungus! Agh! I had my fresh portobellos (that I had just bought) to stuff but 4 mushrooms wasn’t going to be enough for work. I didn’t have time to go back to Whole Foods and the fridge was pretty empty. I proceeded to make dinner and put the left over sweet potato mixture in the fridge. What the heck was I going to make? I went to bed that night, thinking to myself, “screw it.”
My alarm goes off at 6am the next morning. A thought hits me as I get out of bed. Egg Muffins! I can make egg muffins! No joke, this really was the first thought in my head for the day. Well, second thought, if you include the “I don’t want to get up” convo I have with myself when my alarm goes off. I just had to figure out were I had seen an egg muffin recipe before.
That’s when my sixth thought of the morning hits me. Balanced Bites has an egg recipe muffin I can adapt to fit my needs and guide my breakfast endeavor. Sure enough I find an apple egg muffin on the website. Now I don’t need to show up empty handed to my work potluck. Woohoo! I still had no idea if my muffin plans would work out, but I had to try. Luckily, it worked out deliciously in the end.
Makes: 12 Muffins
Time: 20 minutes
- 1 cup left over sweet potato mixture from Italian Umami Stuffed Mushrooms
- 3-4 TBSP coconut flour
- 1/4 tsp baking soda
- 9 eggs
- Olives for topping (optional but good!)
- Pre-heat oven to 375 degrees Fahrenheit.
- Grease a non-stick muffin tin. Note: I would use paper liners if you have them. Egg muffins like to stick.
- Add all ingredients to a medium bowl and whisk well. Start with 3 TBSP coconut flour and add the 4th TBSP if the batter is too thin. You want the batter to be similar to muffin batter. A little thinner then muffin batter is fine too.
- Add 3 TBSP egg mixture to each muffin well. Add olives to the top of each muffin.
- Bake for 15-20 minutes or until muffins are firm and springy to the touch.
- Let cool a few minutes and remove muffins from muffin tin. Note: If not working with muffin liners I found removing the muffins from the tin while hot helped decrease the stick-age factor.
- Enjoy when cool enough to eat or let egg muffins completely cool and save for later. These are wonderful reheated.
From my Colorado Kitchen to Yours, Happy Breakfast!