Mini Egg Muffins with Sun-Dried Tomato Pesto and Feta

It’s the middle of February, and I have been successful–so far–in following through with one of my 2017 resolutions: Sunday meal prep.

The easiest way for me to eat healthier is to ensure that I bring breakfasts, snacks, and lunches to work. I know that I will not get up in the morning to put together these meals, and I’m usually going out, working out, or too tired to do so after work. The only solution is spending 2-3 hours on Sunday to cook and pack up all the food that I will need for the work week.

The one thing that I have been making every week, and not getting tired of, is mini-egg muffins. If you don’t have a mini muffin pan, you can use a regular muffin pan, or even a square or round cake pan. If using a cake pan, it will take longer to bake–about 20 minutes, but then you can cut it into squares or wedges depending on whether your cake pan is square or round.

You can make endless variations. Currently, this is my favorite combination. The sun-dried tomato pesto gives the muffins a meaty umami flavor. A lot of people add spinach, but I find that kale is better because, when used raw, it won’t weep and make your muffins watery.

Mini-Egg Muffins

• 8 extra-large eggs
• 1.5 cups finely shredded kale
• 3 tablespoons sun-dried tomato pesto (I used Alessi brand)
• 2 tablespoons finely crumbled feta cheese
• a big pinch of kosher salt
• a big pinch of freshly ground pepper
• coconut oil spray, for the mini muffin pan. You can use any other cooking spray or oil that you have in your pantry.

Procedure:

1. Preheat oven to 350F. Spray a mini-muffin pan with coconut oil spray. Be very generous when you spray, you don’t want them to stick. Alternatively, oil the muffins cups with coconut oil with your fingertips or a paper towel.
2. In a medium bowl, whisk the eggs, add a pinch of salt and pepper, and add the finely shredded kale. Pour the mixture in the muffin cups, ensuring that you get some kale in each one.
3. With a small teaspoon, dollop some of the pesto and swirl in to the egg mixture. Sprinkle the feta cheese evenly among the muffins.
4. Bake the muffins for about 10 minutes, until they are just set in the middle. Let them cool for 5 minutes and unmold on  a wire rack or a plate. These will keep in  the refrigerator for 5 days. These can be frozen, and re-heated in the microwave for about 30 seconds.