Breakfast during the workweek is always a challenge for me.
I love cereal but it doesn’t hold me over. I try to avoid a large breakfast because I don’t want to load up on calories in my first meal. What has now become a joke at work, that I eat ‘1st lunch’ around 10:00 AM and then ‘2nd lunch’ at noon. For obvious reasons, this is not a good thing. I want something quick, hearty and portable; I need breakfast on the go and these egg & potato muffins fit the bill!
So I try to mix things up as much as possible. I’ve made breakfast egg muffins before and I love them, but again they don’t always get me through the morning. So I’m always thinking of ways to pump up my egg muffins so they are hearty but not loaded with calories.
These egg muffins work for many reasons.
Most important, they’re delicious. The potato makes them just hearty enough to get me through the morning and the caramelized onions add a touch of sweetness.
I’ll make a batch of 12 on the weekend, keep half in the fridge and freeze the rest in individual freezer bags so I have breakfast for the week ahead. Once I get settled at work, a few seconds in the microwave brings my egg muffin back to full flavor.
EGG & POTATO BREAKFAST MUFFIN
4 Yukon Gold or New Potatoes
10 Eggs
1 Onion, chopped
1/4 Cup Half & Half
1/2 Cup Water
1 Tsp Butter
1 Tsp Olive Oil
Sea Salt
Fresh ground Black Pepper
Muffin Tin, 12 cups
Leaving the skin on, wash, dry and cut the Potatoes in thirds to equal 12 slices.
Heat oil in a skillet (I love cast iron) over medium high heat until hot. Place Potatoes in a single layer in the pan and cover. Reduce heat to medium low. Once potatoes are soft and browned, flip them over and brown the other side.
Remove the skillet to a stable surface. Take a small glass and press down on each potato until flattened to 1/4 inch thick.
Place a flattened potato in the bottom of each cup of the muffin tin.
Using the same skillet, add 1 teaspoon butter and heat until hot. Add onions, sprinkle with a pinch of salt and stir. Reduce heat to medium low and cook onions until caramelized.
While the onions cook, beat the eggs in a medium bowl, add half n half, water and salt & pepper.
Once the onions are caramelized divide evenly on top of potatoes.
Pour the egg mixture into each muffin tin.
Bake at 350 for 15 to 20 minutes checking regularly.
Totally Enjoy
Ciao, Ciao!