Awesome portable breakfast coming at ya today!
Before I started eating eggs again, I was making Preston these fantastic microwave egg muffins to take with him in the mornings for a portable breakfast on his commute. I was downright jealous of them. Such an easy breakfast that smelled GREAT and took no time to make. Full of healthy protein. I tried and tried to make a vegan version and never found one that was worth eating, much less posting.
So I’m super excited to share this recipe with you today! This microwave egg muffin is so easy to switch up and whip together on a busy morning.
This version is made with whole wheat flour to keep it healthier, and a chopped up veggie breakfast sausage because I LOVE that flavor. Preston’s always had a pretty hefty dose of sriracha and this smoked salt we have that he calls “bacon salt” because the smoky flavor reminds him of bacon. Perfect for an eggy breakfast muffin!
- 1 egg
- 3 T whole wheat flour
- 1 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1/4 t ground harissa
- 1 meatless breakfast sausage patty, thawed and chopped into pieces
- Whisk everything except sausage patty together. Then fold in sausage patty. Spray a little ramekin with cooking spray, pour in batter, and microwave for 90 seconds.
- Optional add-ins: sriracha, a swirl of pesto, torn basil, a sprinkle of Italian seasoning, a couple tablespoons of soy chorizo; or turn it sweet with a bit of sugar or maple syrup, cinnamon, pumpkin pie spice, chocolate chips, blueberries
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