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Anti Infammatory Egg Muffins

Anti Inflammatory Egg Muffins

I am a firm believer that health is wealth and, truly, we are what we eat. This is a recipe that I often make for my family for breakfast and for friends when we entertain at brunch. It's an easy bake, and also very easy to clean up!
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Course: Breakfast
Cuisine: American, Thai
Keyword: Egg Muffins
Servings: 4
Author: Hong Thaimee

Ingredients

  • 4 large organic eggs
  • 1 cup ricotta cheese
  • A dash of turmeric
  • A pinch of salt
  • A pinch of fresh ground black pepper
  • 2 cloves garlic, minced about 1 teaspoon
  • Shallots, thinly chopped about 1 tablespoon
  • 1 cup mushrooms of choice in the picture and video, I use shitake mushrooms
  • 1 cup spinach I use frozen spinach in the video; you can use fresh spinach as well
  • 1 tbsp  Thaimee house sauce, seasoning, or oyster sauce to taste

Instructions

  • Preheat the oven to 325F
  • Mix the eggs, ricotta cheese, turmeric, salt, and pepper in a bowl. Set aside.
  • Heat olive oil in a saute pan over medium-high heat until hot, add garlic, shallots, and saute until the garlic is golden and aromatic and shallots are translucent, about 3 mins.
  • Add the mushrooms. Let them cook for 3 mins, keep stirring. Bring in the spinach. Season with Thaimee house seasoning or oyster sauce. Once everything is wilted, turn off the heat.
  • Grease the pan with cooking spray. Pour the egg mixture into about ⅓ of the muffin tray. Divide the mushroom and spinach mixture evenly on top of the egg mixture. Bake uncovered until the muffins are set or about 25-30 mins.

Notes

  • You can use the egg mixture base and add other healthy ingredients such as broccoli florets, kale, tomatoes, and or avocado. 
  • You can shave some parmesan on top and enjoy with Thaimee Sweet Chili Sauce.