Last night I left my husband & baby at home and went dancing with some of my girlfriends. It was the longest I’ve yet to leave Madelyn but it was just what I needed. Hubs took care of the little one so that I could go to Zumba with some of my friends. The class was killer and the instructor was awesome. This is the first class I’ve taken in awhile without having my big baby belly and without having to modify too much-I forgot how challenging it could be. It was also the first time I’ve taken it with friends-SO MUCH MORE FUN!
This morning I woke up and really wanted some eggs. Madelyn was sound asleep so I used this time to get in the kitchen and get creative. I was going to make little egg bakes in ramekin dishes but decided to make them in muffin tins instead. That way, I could heat, grab and go with them throughout the week. Being a new mom, you don’t have a lot of time to sit and enjoy a nice breakfast-you never know when they’ll wake up- so my mornings have consisted of a lot of gluten-free bagels, Luna protein bars and smoothies.
I was really happy with how this combo turned out. The main ingredients are chopped kale, mushrooms and gouda. They were pretty amazing and I’m looking forward to breakfast tomorrow 🙂
- 6 eggs
- 1/3 c chopped mushrooms
- 1/3 c chopped kale
- 1/4 c milk (I used almond milk)
- 1/4 c shredded gouda cheese
- 1 1/2 T flour (I used pamela’s gluten-free all purpose)
- 1/8 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp basil
- sea salt & pepper to taste
Pre-heat the oven to 350. Whisk the eggs. Add all the ingredients and stir in evenly. Line a muffin tin with 10 liners and using an ice cream scooper, fill the muffin tins evenly. Bake in oven for about 25 minutes. Serve and enjoy!
They were so easy and quick to make, that they might be making an appearance at Tuesday morning breakfasts when I go back to work 🙂