Who has the terrible habit of skipping breakfast at times? Guilty! Sometimes I am in a such a rush I simply forget. Really, simply forget until my stomach is growling, I feel I’m out of fuel, and usually in the least likely place to find food (like in a mundane meeting without refreshments because of budget cuts). I was introduced to two new recipes recently that have really inspired me. One is an easy way to soup up the nutrition and flavor in a traditional scrambled egg that takes minutes and I can prep the night before. Note: As you can tell, the obsession with collard greens hasn’t waned, but you can use any greens in this recipe. See the original recipe. The other recipe is a copycat of a fast food favorite made healthier and as a key make ahead meal you simply heat in the morning. The original make ahead recipe is here. These amazing recipes have gotten me to eat breakfast and get creative. Here are my versions of these great recipes.
Scrambled Eggs with Collard Greens
1 large stalk collard green
1 tsp. olive oil (use a flavored one if you have it, I used truffle infused)
2 large, organic, brown eggs
salt & pepper, to taste
1/4 cup, milk (I used 2% organic)
2 mushrooms, chopped
1/4 white onion, chopped (about 1-1/2 slices)
3 cherry tomatoes, sliced in quarters
1 Tbsp. olive oil
2 Tbsp. chopped cheddar
1 tsp. Parmesan
1 sprig parsley, chopped
2 sprigs thyme, chopped
1/4 tsp. chopped chives
1.Wash collard greens, cut out the tough stalk. Cut the leaf in half, roll up like a cigar, and cut into thin ribbons.
2. In a small non-stick skillet, heat 1 tsp. olive oil to medium heat. Add collards. Remove when they begin to wilt.
3. In a small bowl, combine eggs, salt, pepper, milk, wilted collards, mushrooms, onion, and tomatoes. Add remaining olive oil to skillet over medium heat. Add egg mixture. After a few seconds, add cheeses to middle and cook about 30 seconds. As eggs begin to set, begin to break up the eggs.
4. Right before completed, sprinkle eggs with seasonings and mix to distribute. Serve immediately. I think it’s excellent with ketchup or salsa!
Make Ahead “McMuffins”
12 large, brown organic eggs
12 whole grain English muffins (I used original because that’s what I had)
12 thin slices cheddar cheese
12 slices Canadian bacon or turkey sausage patties
black pepper, to taste
1. Preheat oven to 350. In jumbo muffin pans or ramekins (I used ramekins on a cookie sheet), crack open eggs into each slot and add pepper. Place in oven and heat until set, about 25 minutes.
2. In the meantime, split open english muffins and toast if desired. To each half add a slice of cheese and Canadian bacon or sausage pattie. (I did half and half using precooked Jimmy Dean turkey sausage patties).
3. When eggs are done, place one egg on each half. Replace the top of the muffin.
4. Wrap the muffins in deli wrap, wax paper, or parchment paper. If reheating in oven, can wrap in foil. Place in gallon Ziploc bags and place in freezer. Tip: I labeled mine TS for turkey sausage and CB for Canadian bacon just to make sure I knew what I was getting.