i've been in a breakfast rut. it takes awhile for my appetite to wake up, so i usually stick with cereal in the morning (since going gluten-free, typically chex or gorilla munch). it's not lost on me that this isn't the healthiest choice, but the odds of me actually cooking anything before 7 am are nil -- except for on valentine's day, of course. plus, i always end up hungry + snacking by 9 am.
so i've been brainstorming ways to make my breakfast healthier + more filling, with as little morning prep as possible. my wife (!) made me a batch of gluten-free pancakes this morning while i was on a run, so (after eating 3) i froze a few of those to throw in the toaster on a morning or two. we also found ourselves happily with a surplus of spinach this week. my brother's girlfriend sasha is working at a farm this summer + we're reaping the benefits! i decided to put that spinach to good use, along with a few eggs, and made a batch of gluten-free, vegetarian breakfast bites. healthy? almost. healthier than processed cereal? definitely.
you'll need:
- 1 bunch spinach
- 6 eggs
- 1 c. shredded cheese (i used a mixture of cheddar + mozzarella, since that's what we had)
- milk
- butter
- salt + pepper
set the oven to 350 degrees farenheit + set four cups of salted water to boil. grease the wells of a cupcake pan generously with butter.
remove the stems from the spinach + shred the leaves. wash well. once the water is boiling, add the spinach + cook for 2-3 minutes. drain + set aside.
whisk eggs together with cheese + add a splash of milk. add a pinch of pepper + the spinach + mix well.
with a large spoon or small ladle, pour the egg/spinach mixture into each well of the muffin pan. fill 3/4 of the way.
bake for 25-30 minutes, or until golden brown + puffy. let cool, then carefully remove each breakfast bite with a spoon.
store in a tupperware container in the refrigerator. reheat in a toaster oven or microwave.
