Basil and Cheese Egg Muffins
I extended my AeroGarden giveaway so it ends TONIGHT! Quick, go enter! And if you’re still looking for an awesome Christmas gift for someone hard to buy for, you can use the code Digital20 for 20% off your order from the AeroGarden website. And a huge thanks to AeroGarden for working with me over the past few months and for sponsoring this post!
A few months ago when Linc was still super new and I wasn’t feeling much like leaving the house, my crazy babywearing friends (spoken with the utmost affection) agreed to have a meet-up at my house to show me how to use my new woven wrap. Since then, Friday morning playdates have been a regular thing. One of my friend’s 6 year old daughter described it as “All they do is drink tea and talk about wraps. It’s a total MomFest.” So obviously we call it MomFest now.
I like to pretend I am a prepared and gracious hostess at all times, but lets be real: 9 am on Friday mornings is not my finest hour. I’ve just barely gotten two kids on two separate buses and hidden as much of the mess as possible. Providing fresh and healthy snacks TOO seems like a lot. Unless your healthy and delicious snacks are egg muffins.
These are crazy easy to make and can be customized in a zillion different ways. Because I have THE GARDEN OF THE FUTURE, today’s batch had amazing, delicious fresh basil. It meant I could made them with stuff I had at home, no trip to the store necessary. I think next I’ll use my AeroGarden herbs to make Chive and Goat Cheese Egg Muffins and Parsley and Feta Cheese Egg Muffins. If you had the Gourmet Herb Seed Pods you could do Dill and Havarti Cheese and that would be fantastic.
I was a little scared to start harvesting my basil from the garden, but the directions told me clearly where to trim it and assured me it’s GOOD for the plants to be cut. I’m going to believe it, since everything else the AeroGarden promised has come true so far. THE GARDEN OF THE FUTURE IS REAL.
Look at how gorgeous this basil is. I wish you could smell it through my computer. After I chopped it up I couldn’t stop smelling my hands.
Basil and Cheese Egg Muffins
30 minutes, makes 6 muffins
2 T milk
1/2 cup shredded cheese (any kind, I used a pizza blend because the basil made me feel sort of Italian-y)
2 T FRESH basil, chopped (use 1 T if you’re using dried)
Preheat the oven to 375 degrees. Spray a muffin tin with non-stick cooking spray. Beat the eggs with the milk in a medium bowl. Mix in cheese and basil. Use a cup or half-cup measure to pour egg mixture evenly into 6 muffin cups. Bake for 25 minutes or until muffins are fluffy and slightly browned on top. Use a knife to loosen the edges and your egg muffins should come right out. Serve warm, or freeze in ziplock bags to be reheated in the microwave for a quick breakfast.
You can easily double the recipe for 12 muffins, or use mini-muffin tins for bite sized egg muffins (just bake for 20 minutes if you make minis). Like I said above, you can use any combination of herbs, veggies, cheese or meat in these with no other changes, so the possibilities are endless. I make a dozen for MomFest and they’re always gone, because both moms and babies love egg muffins.