Here you have an Egg McMuffin without the muffin. These fluffy baked egg cups are loaded with protein, immune-enhancing mushrooms, and the earthy taste of cauliflower. These frittatas are easy to create and great on the run. Did I mention kids will love them? These refrigerate well and make for a great breakfast or a snack on the go.
Serves 12
Calories per serving: 44
¼ teaspoon salt
2 cups finely chopped curly kale
2 tablespoons avocado oil to prepare muffin pan
1 tablespoon avocado oil
1 medium onion, diced
2 cups chopped cauliflower (small bite-sized)
½ teaspoon dried oregano
1 teaspoon McCormick Montreal steak seasoning
2 cups chopped portobello or cremini mushrooms
5 eggs (preferably organic or cage free)
1 tablespoon avocado oil for cooking
Preheat oven to 350°F.
In lightly salted water steam kale until tender; drain and set aside.
Prepare non-stick or silicone muffin pan (12 muffins) by placing a bit of avocado oil in each cup. This will ensure no sticking and allow the frittatas to create a solid crusty bottom.
Heat a large skillet to medium heat and add 1 tablespoon avocado oil, onion, cauliflower, oregano, and steak seasoning; cook for 3 minutes. Add mushrooms; cook until tender. Add steamed kale, and mix well. Set aside to cool.
Lightly whisk eggs; add to vegetables and mix well. If mixture is too stiff, add another egg. Do not add liquid; it will make the frittatas too fragile to eat like a muffin. Bake for 15 minutes; check one muffin to see if the bottom is golden brown. Check firmness by pushing the top lightly in the center. Bake for another 5 minutes, if needed. Let cool before removing from pan.