A few weeks ago, my family and I made the 13-hour drive down to Georgia to finish packing up my apartment and moving everything back home to Michigan. Since we had a long drive and wouldn’t have access to my kitchen stuff in my apartment in Georgia (it was already all packed up), I decided to make a bunch of foods before-hand to keep us fueled for a busy trip!
On Friday morning, my parents and I woke up around 4:30 am and were out the door by 5 am. After all, we had a long day of driving ahead of us and didn’t want to waste any time! Since we were up so early, none of us really had a proper breakfast. Luckily, I whipped up a batch of these egg frittata muffins before we left, which served as the perfect, very filling breakfast.
In addition to the egg muffins, I also made a batch of Superhero Muffins from the Run Fast, Eat Slow cookbook, some energy balls, and cut up lots of fruits and veggies, as well. With all that food, you’d think we were staying for a few days or something! But nope… it was a very quick trip.
When we arrived in Georgia late Friday night, we packed up the remainder of my stuff (most of it was already back home), got a good night’s sleep, and then woke up bright and early to load the cars and my uncle’s trailer that he so kindly let us use. Since most of my kitchen stuff was already packed up, there was no way for us to eat breakfast. Or was there..?
Luckily, we still had lots of leftover muffins and egg cups, which, again, served as a very filling breakfast. After we were all fueled up from a busy morning of packing, we hit the road at 9:30 am and made the same 13-hour drive back home to Michigan. Whew! Talk about a lot of driving in 24 hours. If it weren’t for the fuel these egg cups provided, I don’t think we would’ve had the energy to keep going!
One thing I love about eggs is that there are so many ways to make them, and that they go with so many different foods. You can scramble them, boil them, and make them into muffins, among many other. Not only do they taste great on their own, but they also pair surprisingly well with lots of other ingredients, making them a food that you can easily customize to your likings. Simply add meat, cheese, veggies, spices, or whatever your heart desires! The choice is yours!
I’m a big fan of getting veggies in whenever possible, so of course I loaded these babies up with veggies. Another thing I absolutely LOVE is sweet potatoes, and it just so happens that these egg cups contain sweet potatoes… it’s no wonder why I love them so much!
This recipe originally came from the same cookbook that I mentioned above, Run Fast, Eat Slow, and I slightly modified it to make it to my own likings. However, I can’t take full credit for this amazing recipe – that goes to Shalane Flanagan and Elyse Kopecky. If you haven’t checked out their cookbook yet, I highly recommend it. Even though I’m not a long-distance runner (this book is designed for endurance athletes), I still love making their recipes, and I make them all the time! Check it out!
- 10 eggs
- ⅓ cup shredded cheese (optional)
- ¼ cup plain Greek yogurt (I use whole milk yogurt)
- ½ tsp. black pepper
- ¼ tsp. each: sea salt and crushed red pepper flakes
- 1 TBSP olive oil
- 1 bell pepper (any color)
- 1 sweet potato, diced
- 3 cups raw spinach or kale, chopped
- Optional add-ins: ½ onion (chopped), 1 cup chopped mushrooms, whatever veggie you want!
- Preheat the oven to 350 F and grease a muffin tin with non-stick cooking spray, or line with muffin cups. (Usually makes around 16 muffins)
- Whisk together the eggs, yogurt, cheese (if using), and black pepper in a large bowl.
- In a large skillet, heat 1 TBSP oil and add the bell pepper, sweet potato, and any other veggies you may be using. Cook, stirring frequently, for about 10-15 minutes, or until veggies start to soften.
- Once veggies are tender, add the spinach or kale leaves and cook for another 5 minutes, or until completely wilted. Add this mixture to the egg mixture and then mix well.
- Spoon the egg mixture into each muffin cup, about ⅔ of the way full.
- Bake for 35 - 45 minutes, or until the centers of the eggs are set and the tops appear slightly browned.
- Remove from the oven and let cool for 10 minutes before removing each muffin and placing it on a cooling rack to completely cool.
