I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.
Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.
They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.
If you make these muffins, be sure to comment and/or share with me on Instagram!
- ½ cup chopped kale
- ¼ cup chopped white onion
- Drizzle of olive oil
- 2 small tortillas
- 2 eggs
- Sauté kale and onion with a drizzle of olive oil.
- Mold tortillas into ramekins or muffin tins.
- Fill each tortilla cup with half of the veggie mixture.
- Crack an egg gently into each muffin cup.
- Bake for 15 minutes
Personally, I can never have enough lunch inspiration, so if you are looking for more easy lunch recipes, be sure to subscribe to the blog to receive a free PDF download of my Week of Lunches guide.