Step Up Your Breakfast Game with These Scrambled Egg Breakfast "Muffins"
Experts say that one of the major keys to aging gracefully is eating right—but, let's be real, no one is going to come to your apartment at noon on a Sunday and pry the greasy egg sandwich out of your hands. Thankfully, food and health expert Elizabeth Peyton-Jones is offering up a worthy breakfast alternative in her new book, Cook Yourself Young ($14; amazon.com)—one of 100 easy recipes sans meat, dairy, or refined sugar that she says will help you live a "more balanced" life.
This innovative egg dish "contains full amino acids (from eggs), immune boosters (from shiitake mushrooms and onions), antioxidants (from spinach and tomatoes), and lots of lovely vitamins (including hard-to-get B12 in the nutritional yeast)," Peyton-Jones writes. And, best of all, it travels well. If you're hard-pressed for time in the morning, try baking your batch for the week on Sunday, freezing them in Ziploc bags, and popping a serving in the oven before work.
Read on for the recipe.
Scrambed Egg Breakfast Muffins
6 dried shiitake mushrooms
1 tsp coconut oil
6 large eggs
3 scallions, thinly sliced
1 3/4 oz baby spinach, shredded
2 tbsp nutritional yeast flakes
2 tomatoes, flesh chopped, seeds discarded
1/4 tsp cayenne pepper
1. Put the shiitake in a small bowl and cover with just-boiled filtered water. Let soak for 30 minutes, then drain and finely chop.
2. Preheat the oven to 400°F. Oil a six-section nonstick muffin pan with the coconut oil.
3. Whisk the eggs well and beat in the scallions, spinach, mushrooms, nutritional yeast, tomatoes, and cayenne. Divide between the muffin sections.
4. Bake for 20 to 25 minutes, until well risen. These are delicious hot or cold, so are a perfect packed lunch when you are on the go.