Meg's Meal Planning

egg muffins

Mother’s Day Brunch recap

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We had such a wonderful time celebrating Mother’s Day with our families. We are so blessed and fortunate to be able to celebrate with both our parents.  Two out of three of my brothers came home too, sadly my youngest brother, sister, and brother in-law were unable to make it.  So that left us with 8 people.  The menu came out great! There were a few variations and a few extra desserts – but you can never have too many of those!

For the orginal menu, you can click here to view it.

I ended up following a very similar recipe to the egg muffins I posted about a few weeks ago (click here for recipe). Except I didn’t add any ham or scallions this time, just cherry tomatoes, spinach, and zucchini. They were a big hit! And it worked out really well because I put them out as soon as they were ready, so they served as almost an appetizer, along with the gluten free banana bread.

I also didn’t end up serving spinach salad since spinach was going into the egg muffins. I thought that might be overkill, so instead I made almond green beans.  Again, I knew I didn’t want something that would take up precious oven real estate, so these green beans worked out well on the stovetop.

I had a ricotta cheesecake, but ended up buying it along with a fruit tart from a local grocery store, Highland Park Market. But I did make black bean brownies.  Please, before you knock them, you must try them! I’ll post about them later this week, so be on the look out for the healthist brownies you will ever eat!

Overall the day turned out great! And I’m so happy to be able to do this for our hard-working moms!

Egg muffins

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I had a bunch of left over veggies in my fridge. None were enough for a meal, so I decided to make egg muffins with them!  Sometimes I feel I get stuck in a breakfast rut. I tend to stick to the same foods for a few months and then eventually become sick of them. My go-to’s have been kashi cereal and english muffins with peanut butter.  When I’m lucky, my husband will wake up early and make me an egg sandwich….awww what a guy! Recently, I’ve started eating more oatmeal and now I’ll have to make these egg muffins again and again! What I love about them is: 1. TASTED GREAT!! 2. Are so easy to prepare in advance and reheat in the morning 3. They make a great snack 4. You can add any type of vegetable you have in the fridge! This recipe was inspired by the egg muffin recipe from skinneytaste found here. 

I used zucchini, cherry tomatoes, scallions, and spinach, and I got to use my spiralizer for the first time!!

Spiralize zucchini

Slice zucchini, scallions, tomatoes, garlic, and ham

Saute in pan until tender

Add spinach and saute until wilted

Mix together eggs, milk, flour, salt, pepper, and cheese

Add to sprayed muffin tin

Bake at 350 for28-30 mins. Enjoy!

Ingredients

  • Olive oil spray
  • 1 tbsp olive oil
  • 2 garlic cloves, diced
  • 5-6 green scallions, diced
  • 1 cup cherry tomatoes, diced
  • Zucchini, peeled, and either grated, sliced, or put it through spiralizer. I had about 1/3 zucchini left, so I used all of it
  • 3 slices of ham, diced
  • 2 cups of spinach
  • 4 large eggs
  • 1/3 cup milk
  • 1/3 cup all-purpose flour
  • salt and pepper to taste
  • 3 oz shredded cheddar cheese
  1. Preheat oven to 350 degrees and spray muffin pan with olive oil spray.
  2. Heat the oil in a large skillet over medium heat. Saute garlic for 1 minute. Add scallions, tomatoes, zucchini, and ham and cook another 5-7 minutes.
  3. Add spinach and cook until wilted. Set aside.
  4. In large bowl, whisk the eggs, milk, flour, salt and pepper until smooth. Add the cheese and cooked veggie mixture to the bowl.
  5. Pour into prepared muffin pan and bake for 28-30 mintues.