Can you tell I’m one of those people who get on a kick and just can’t stop until they are sick of eating whatever it is? I used to go through after-school snack phases. I would eat a Nestle Crunch bar every single day after school for months, then one day a switch would flip and I wouldn’t eat another one for 5 years. I’m weird like that.
Clearly, right now I’m on a savory eggs kick. I want eggs with greens any way I can get them. And if I can get them highlighted with some balsamic vinegar and balanced with some Sweet Grass Dairy Lil Moo cheese, even better.
Again, I like to sautee my hearty super greens with a dash of good olive oil and a hefty splash of balsamic vinegar. It tames the strong flavors and helps to break down the fibers, but you don’t cook them long enough to lose a lot of nutrients. Just a handful of minutes will do ya.
– 2 cups cooked greens, drained
– six eggs
– 1/4 cup whole milk
– salt and pepper
– six tablespoons of Sweet Grass Dairy Lil Moo (or another soft fresh cheese, such as chèvre)
Preheat oven to 350 degrees Fahrenheit. Spray a muffin pan with non-stick spray and fill cups halfway with cooked and drained greens. In a separate bowl, whisk together eggs, milk and salt and pepper. Pour over greens into muffin tin. Top each “muffin” with one tablespoon of cheese. Bake for 15 to 17 minutes, or until light and fluffy.
The rainbow chard is so pretty for these cute lil’ muffins, but you can use regular swiss chard, kale, spinach, etc. Whatever you’ve got growin’! They make a delicious breakfast on the go. I made this batch on Sunday morning and they’ve been awesome to grab and go on my way out the door to work this week.
Have I sold you on savory baked eggs yet? If not, maybe you’ll luck up and I’ll be on another kick soon.