Ham & Egg “Muffins”

While everyone is posting sweet holiday treats: cookies, cakes, pies, and bars…I’m marching to the beat of my own drum by posting a healthy breakfast recipe! Maybe I just can’t wait for the new year and start new goals.

These little muffins are paleo-friendly, gluten-free, protein-packed, easy-to-make, annnnnddddd….delicious!


I saw these on Pintrest the other day and decided to make them. It only requires 3 ingredients that are among my kitchen staples: sandwich meat, eggs, and black pepper- I had no excuses.

What you will need (makes 6):

  • regular 12-cup muffin pan
  • something to grease the pan with: butter, olive oil, coconut oil, etc.
  • 6 eggs
  • 12-18 slices of deli meat
  • black pepper or other spices/seasonings

22759082090_bd8ab47590_kI had this giant family-size package of deli meat that was a combo of ham and turkey, so I made the “cups” with both kinds. I experimented with how many slices I would need. To keep the egg from spilling over the pan, you’ll need at least two slices, but an extra slice will help!

Pre-heat the oven for 350°F.

Grease 6 of the muffin pan molds lightly with oil or butter. Fit each cup with the deli meat. 22921099486_215f26cfcf_kCrack 1 egg gently into each cup and it should fit perfectly.

Sprinkle the egg with your choice of spices/ seasoning. Go crazy, add whatever spices your tastebuds like: sea salt, basil, parsley, black pepper.  For some pep in your step in the morning add paprika or red chili pepper flakes. 22947088345_a4fbaabece_k

Bake in the oven for about 20 minutes until the whites are solid and the yolk is soft. Opps! I did burn the ham a little the first time! 22759072750_57cd3a7511_kThese delicious “muffins” are great to heat up the next day for a quick, filling breakfast out the door. The protein will help keep you satiated until lunch!

This is just your base recipe – from here add your own flair, here’s some ideas to get you started:

  • scramble the egg
  • add chopped mushrooms
  • add a little bit of cheese
  • add…..BACON! or turkey bacon to keep it somewhat healthy
  • add chopped bell peppers
  • add spinach
  • add onion
  • add asparagus

What would you add? Comment below!




Baked Avocado Egg

Been seeing this really simply recipe on a lot of health fitness blogs and decided to try it. This combines two of my favorite foods: eggs and avocados! Google “baked avocado egg” and you get tons of different versions, but I decided to use PopSugar’s Paleo Powered Breakfast: Eggs Baked in Avocado– just to make sure I get the temp right and all that.

You’ll need:

  • 1 large ripe avocado
  • 2 eggs
  • pinch of black pepper
  • 1 spoon
  • 2 small ramekins/oven-proof bowls

1. Cut the avocado in half, scoop out the pit.

2. Scoop out some avocado flesh to make room for the egg- about 2 tablespoons

3. Place the avocado halves in ramekins with flesh side up, the small ramekins helps hold the raw egg in place without spilling.

4. Crack an egg into each of the avocado halves. Add a pinch of sea salt or pepper.

5. Bake in the oven at 425°F for 151-20 minutes until the egg looks solid.

6. Season with herbs, salsa, tabasco sauce, or whatever you’d like and ENJOY!


Healthy Veggie Frittata

I have a confession, this was a recipe born out of necessity due to stupidity. I apparently love zucchinis too much and bought more from the store when I did not realize I had a whole bunch at home already! Lesson learned: always take inventory of the fridge before grocery shopping. So what’s a girl to do with a ton of zucchinis?

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Shred the heck outta them and put them in anything I can think of.

I wanted to make a egg bake/ frittata with zucchini and other vegetables in my fridge, but I couldn’t find the “perfect” recipe that uses all the ingredients that I had. So used this recipe as a “base” for the right proportion of eggs, milk, and flour and got creative with the rest.

Whisk together 6 eggs, 3/4 cup milk, and 2 tablespoon of all-purpose flour.

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I had some fun adding tons of random spices! Got the idea from a variety of zucchini egg bake recipes. Of course fresh herbs would have been better.

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I took a buttered 9-in. round baking pan and filled the bottom up with all my favorites from my fridge: mini sweet bell peppers, asparagus cut into 1 in pieces, and shredded deli turkey meat. Look at those colors! Of course this is the fun part where you can add whatever you’d like: onions, peppers, corn, mushrooms, cheese, chicken strips, etc. Ooohhhhh, if only I had some bacon.

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Add about 2 cups of shredded zucchini. I actually wish I added it to the bottom and let the more colorful veggies be on top. Then pour the egg mixture into the pan until it fills up almost to the brim. When you bake it, it will puff up a little but it won’t spill over.

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Ready to go in the oven for about 30 minutes at 350 degrees.

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I almost forgot to add the sundried tomatoes before I took the before-picture and I sprinkled some sundried tomatoes from Trader Joe’s on top, it really was the much needed final touch! It not only made the frittata extra flavorful, but really made the dish visually pop.




Pair with a side of greens and you got yourself a delicious healthy brunch.


Happy brunching!

Brunchin’ At Home with Fluffy Yogurt-Scrambled Eggs

My weather app lied to me when it said “73 degrees” with a little picture of a sun. I look out the window to see fog encroaching on the houses like a bad horror movie. But who says you have to go out for a yummy Sunday brunch?

I added plain yogurt to my scrambled eggs along with spinach and chopped up mushrooms for a healthy dish. There’s a lot of yogurt-infused breakfast recipes out there, I just used this one from Cooks.com. The yogurt really gives it an interesting flavor and makes the eggs extra fluffy as long as you do not over cook the eggs.


I added a side of turkey bacon (love love love turkey bacon), a side of fruit that needed to be eaten. And, yes, that is a Chinese tea cup that I used as a mini side bowl. See didn’t even need to change out of my PJs! Happy Sunday!

Fancy-Schmancy Omelette

I love breakfast/ brunch foods! When I’m in the mood for a filling, savory breakfast I always think: omelette.

What happens when I actually have time to cook breakfast and when I have the perfect random ingredients in my kitchen….

Mushroom+ Sundried Tomato+ Goat Cheese Omelette

When I’m feeling health-concious I usually use a weird 2 white: 1 yolk proportion.

Other fillings I like to use with omelettes:

  • broccoli
  • spinach
  • crimini mushrooms
  • tofu
  • sandwich ham bits
  • red bell peppers
  • avocado
  • onions
  • cheddar cheese

Egg & Mushroom Strata

What’s a strata???

Breakfast strata is in the family of egg dishes like frittatas, quiches, and casseroles. A strata is kind of like a savory bread pudding.

A busy and broke social worker like moi loves meals that can be made once and feed for a week. This egg strata was great to use up odd and ends I had in my fridge. I took the liberty to add frozen spinach and sun-dried tomatoes.

To make it healthier however I can, I scooped out a few egg yolks. The dijon, garlic and pepper makes this mix smell amazing, you know this strata is going to be very flavorful.

I have to admit I do not know if using a certain kind of bread matters, but the buttermilk bread may have been too “soft” and dense. Other strata recipes call for stale bread or hard French bread which could make it less soggy.

If you want to make it “non-vegetarian”- add bacon, sausage or ham to it. Mmmm bacon.

Mountain High Egg and Mushroom Strata