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Mushroom, Egg & Kale Breakfast Muffins PLUS Week 3 of the #MushroomMakeover AD

#MushroomMakeover Disclosure

Since I began the #MushroomMakeover with MushroomInfo.com (AD) and Mamavation, I’ve felt so much better physically. I’m not sure if it’s because I’ve made sure to eat on a schedule, planned meals ahead of time, or made sure my my meals were full of nourishment and everything my body needs. I’ve also eaten MORE than usual, and way more often! Because of this my body isn’t confused anymore by going from famished to full and back again. I’ve trained myself to eat steadily throughout the day, and therefore it’s helped me in every aspect of my life. My mind is clear, it’s easier to focus and organize, as well as much easier to sleep.

The workouts are still difficult for me to finish, but I’ve got better and don’t get winded as quickly. In my first week I lost 2.5 pounds, my second week I didn’t gain or lose at all, and in my third week I’ve lost another 1.5 pounds! For me, it’s not about the weight on the scale, the most important thing to me has been to feel better both physically and mentally, and the inches and weight was absolutely secondary. What I’m loving is how delicious all my food has been, and by week two I had my family looking forward to many of my #MushroomMakeover meals (here’s a sample meal plan that includes some tips so you can get an idea and try it out if you like!). I’ve also been following along with the Mushroom Channel Pinterest Board for some wonderful meal inspiration and ideas.

#MushroomMakeover meals

Week three consisted of the following:
-Mushroom, Egg & Kale muffins baked in a muffin tin & served with salsa & avocado
-A “skinny” Alfredo sauce made with Greek Yogurt, Almond milk, garlic, tomatoes & Parmesan cheese over carrot & zucchini noodles with sauteed spinach, mushrooms & lemony shrimp.
-Portabello mushrooms stuffed with Garbanzo beans, brown & wild rice, pimiento, garlic, kale, mozzarella, red pepper flakes, cumin & basil.
-Whole grain and gluten free flatbread with red onions, garlic, spinach, cherry tomatoes, mushrooms, & scrambled eggs.

Speaking of ideas, this past week I felt so inspired by the #MushroomMakeover feed on Twitter and Instagram  that I got really expired to make some delicious mushroom meals. Honestly, all the meals I made this week were delicious and my favorite so I’ll probably be sharing more of those recipes too. However, this simple and easy breakfast is what I’ve decided to share today.

Mushroom, Egg & Kale Breakfast Muffins
You guys know that I just love a good, hearty breakfast. This meal is based on one of my favorite quiche recipes, but lightened up a bit. Instead of using a pie crust, I greased up a few tins of my muffin pan and poured the mixture directly in, topping with just a pinch of cheese in each tin. They were delicious just as they were, or you could add a few slices of avocado and a spoonful of salsa to finish it off. Wonderful and tasty breakfast that’s completely guilt free, and the best part is that the mushrooms replaced any meat that would’ve been added in. Surprisingly they are still filling!

mushroom, egg & kale breakfast muffin

Ingredients:

  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup kale, chopped
  • 4 cherry tomatoes, quartered
  • 3 white button mushrooms, sliced
  • 3 large eggs
  • 1 tablespoon unsweetened almond milk
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste
  • 2 tablespoons sharp cheddar cheese

Directions:

mushroom, egg & kale breakfast muffinBegin by preheating the oven to 350 degrees. Spray muffin pan with Olive oil.
In a large bowl combine garlic, kale, tomatoes, and mushrooms.

mushroom, egg & kale breakfast muffinIn a separate bowl combine eggs, almond milk, salt and pepper and basil.
Whisk until well combined, then add to vegetables and stir together until mixed well.

mushroom, egg & kale breakfast muffinSplit mixture between four muffin spaces (they puff up quite a bit while cooking).
Sprinkle the cheese over the tops just before baking for 20 minutes.

mushroom, egg & kale breakfast muffinRemove from oven and let cool. Once they puff back down, you can remove them and place on a cooling rack or serve.

mushroom, egg & kale breakfast muffinServe as is, or add salsa or hot sauce and garnish with avocado or Italian parsley.

Enjoy!

Print
Mushroom, Egg & Kale Breakfast Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Recipe makes 4 Muffins

Serving Size: 2 Muffins

Calories per serving: 311

Fat per serving: 18.6 g

Mushroom, Egg & Kale Breakfast Muffins

A healthy muffin to bake ahead of time and heat up on the go!

Ingredients

  • 1 teaspoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 cup kale, chopped
  • 4 cherry tomatoes, quartered
  • 3 white button mushrooms, sliced
  • 3 large eggs
  • 1 tablespoon unsweetened almond milk
  • 1/2 teaspoon dried basil
  • salt and pepper, to taste
  • 2 tablespoons sharp cheddar cheese

Instructions

  1. Begin by preheating the oven to 350 degrees.
  2. Spray muffin pan with Olive oil.
  3. In a large bowl combine garlic, kale, tomatoes, and mushrooms.
  4. In a separate bowl combine eggs, almond milk, salt and pepper and basil.
  5. Whisk until well combined, then add to vegetables and stir together until mixed well.
  6. Split mixture between four muffin spaces (they puff up quite a bit while cooking).
  7. Sprinkle the cheese over the tops just before baking for 20 minutes.
  8. Remove from oven and let cool.
  9. Once they puff back down, you can remove them and place on a cooling rack or serve.
  10. Enjoy!

Notes

*Serve as is, or add salsa or hot sauce and garnish with avocado or even Italian parsley.

3.1
https://mamaharriskitchen.com/2014/03/mushroom-egg-kale-breakfast-muffin/

This post was created as part of the #MushroomMakeover 30 Day Weight Loss Challenge in which I am a financially compensated blogger ambassador for the Mushroom Council. The opinions are my own and based on my own experience.

 

 

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19 Comments

Previous Post: « All About Our “Two-In-One” Mickey Mouse Party #DisneySide
Next Post: Shiitake Mushroom Noodle Soup »

Reader Interactions

Comments

  1. Brandi says

    March 31, 2014 at 4:59 pm

    Yum! That looks really good, Dawn! I love making frittatas and quiche, but this is even better because it’s bite size!

    Reply
    • MamaHarris says

      March 31, 2014 at 5:00 pm

      Yes, I love bite sized meals because you can heat and go! No excuse to miss breakfast. 🙂

      Reply
  2. Val says

    April 2, 2014 at 7:57 am

    Wow! This looks super good. Too good to be so healthy. Pinning right now.

    Reply
    • MamaHarris says

      April 2, 2014 at 8:46 am

      Thanks Val, they were delicious!

      Reply
  3. arelis cintron says

    April 2, 2014 at 4:46 pm

    Dawn you have me drooling over here and I just ate dinner. I love mushrooms and now i’m thinking of trying the challenge! Those muffins look YUMMY!

    Reply
    • MamaHarris says

      April 3, 2014 at 10:47 am

      Oh yes, try it with us! Thank you.

      Reply
  4. Rachee says

    April 3, 2014 at 3:43 pm

    It would have never occurred to me to combine these ingredients! You are going to give my kitchen a work out! Way to go on your workout; it will get easier and you already did the hard part…starting.

    Reply
  5. GiselleR @ Diary of an ExSloth says

    April 3, 2014 at 4:12 pm

    These look so yummy! I make something similar with cottage cheese instead of milk. Next time I’ll definitely add the mushrooms & kale instead of my usual veggies for a different taste.
    Thanks for sharing 😀

    Reply
    • MamaHarris says

      April 3, 2014 at 4:29 pm

      Ooh, yours sound delicious too!

      Reply
  6. Pilar says

    April 4, 2014 at 7:30 am

    This would be something new for breakfast. My family gets bored with the usual breakfast I prepare for them, though their day is not complete without eggs for breakfast. Thanks for sharing your recipe

    Reply
    • MamaHarris says

      April 6, 2014 at 1:12 pm

      Thanks Pilar, it’s great for a quick grab & go!

      Reply
  7. Caroll says

    April 4, 2014 at 12:24 pm

    These all look so good. I love to cook. I recently bought a bunch of mushrooms and the family is starting to like them. So I think I will try those muffins they look great and can be a good little snack.

    Reply
    • MamaHarris says

      April 6, 2014 at 1:11 pm

      Thanks Caroll!

      Reply
  8. Thien-Kim says

    April 4, 2014 at 12:44 pm

    Those look so good and filling! I’m the only one in my family that loves mushrooms so I won’t have to share! Congrats on your health journey!

    Reply
    • MamaHarris says

      April 6, 2014 at 1:11 pm

      Thanks Thien-Kim, I’m a big mushroom fan myself but thankfully most of our family likes them too.

      Reply
  9. Janeane Davis says

    April 7, 2014 at 8:26 am

    It is nice of you to share your journey with us. You have a great attitude about the weight loss and the ups and downs of progress. I am looking forward to reading more of your journey.

    Reply
    • MamaHarris says

      April 7, 2014 at 8:37 am

      Thanks Janeane!

      Reply

Trackbacks

  1. Shiitake Mushroom Noodle Soup #MushroomMakeover Week 4 AD says:
    April 7, 2014 at 5:24 pm

    […] Last week I shared how I would wait to eat until I was famished, and once I did I’d eat until I was full. Now I understand how unhealthy that has been, and I actually eat more now than before. Because my appetite is more stable, I’m neither starving nor full, this helps my body process my food and keep my metabolism intact. I’m sure I was suffering from constant hunger headaches as well as stress headaches, and now that I’ve incorporated workouts into my daily life it has also helped me deal with stress better. […]

    Reply
  2. 80+ Kale Recipes | Little Family Adventure says:
    January 9, 2015 at 9:08 am

    […] Mama Harris’ Kitchen Kale and Spinach Quiche with 4 crust options from The Organic Kitchen Mushroom, Egg & Kale Breakfast Muffins from Mama Harris’ Kitchen Breakfast Burritos from Serena Bakes Simply from Scratch Red […]

    Reply

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