In cleaning out the fridge last week, I was able to make entirely new meals to save what was left of my fruits and veggies. There will always be an item or two that ends up spoiling from neglect, but I’ve become so much better at buying just what’s necessary and making meals from leftovers. Buy what you need, less spoil–what a concept! I had half a bag left of Trader Joe’s Power to the Greens (a mix of kale, baby spinach and Swiss chard) to use up. I didn’t want salad. I was thinking of making an omelet and then the idea of breakfast muffins came to me. I hate making breakfast in the morning. I want something I can grab and go when I wake up. This recipe could easily be moderated to include other vegetables, herbs and spices. Summer’s coming and if you’re like me you’ll have an abundance of vegetables and herbs from your garden to use up. Why not throw them into your breakfast?
Greens, Gruyere and Egg Breakfast Muffins
– Trader Joe’s Organic Power to the Greens, 1/2 bag, chopped
– 6 large eggs
– Trader Joe’s Shredded Swiss and Gruyere, 1 cup
– Reduced fat milk, 1 cup
– Fresh dill, 1 tbsp, chopped
– Garlic powder, 1 tbsp
Preheat oven to 350º. Grease a 6-count muffin pan. Mix your greens and herbs, then divide among muffin cups. Divide cheese in each muffin cup. In a large bowl, beat together eggs, milk and garlic powder. Pour into each muffin cup. Bake for 30 minutes or until set and slightly brown on top. Allow to cool 8-10 minutes, then remove from pan with a large spoon. Cool on plates and serve warm.
Each muffin is approximately 179 calories. These are easy to reheat in the microwave the next day. The eggs stay nice and fluffy. There’s a nice balance between the greens and cheese. I know some of my readers don’t have Trader Joe’s near them. As I said, the recipe can be changed easily to accommodate your favorite brand of bagged greens and whatever cheese you may have at the time. It’s an easy, affordable breakfast that I think everyone will enjoy!