Egg Muffins and Art

What do egg muffins and art have in common??  More than you think!  Today, I was a refrigerator survivalist.  Since we cleaned out the fridge before vacation and we have a constantly feasting toddler - our fridge is a blinding sight of white walls and shelves, so I had to get creative.  On a pinning quest on pinterest last night, I ran across this recipe for Egg Muffins.  Since we are vegetarians - Chorizo sausage is kinda out of the question (although I fondly remember the flavor from our meat eating days... Oh, Kroeger & Sons, such delicious Chorizo!). So instead - I used some of our All American Veggie patties form Amy's Kitchen and threw in a shallot and garlic - which you could say resulted in a piece of art.  

But that's not the art I am talking about.  While I was preparing dinner - our little man was at the table coloring.  Yes! coloring.... didn't really see this day coming!  You know, me in the kitchen making food with Soren in the other room, mumbling toddler speak (which sounds like fluent Russian), while creating a Crayola marker masterpiece.  I feel like the evenings we spent with him in his high chair (because he could barely hold his head up...), listening to podcasts while I fixed dinner were just yesterday!  This time is so fast and fleeting - grab it before it disappears!  As soon as I put the muffins in the oven - I ran over, gave him a smooch on the cheek, told him how beautiful it was and snagged one more snuggle.

...the muffins weren't bad either, Soren ate two whole ones by himself!

Veggie Patty Egg Muffins


2 All American Veggie Patties from Amy's Kitchen (really any veggie patties will do - but these ones are extra delicious)

1 1/2 cup broccoli florets

1 tbsp olive oil

1 shallot

1 clove garlic

8 large eggs

1/4 cup milk

1/2 tbsp grape seed oil

1/2 tsp baking powder

salt & pepper to taste

Grated Colby Jack Cheese (what I had in the fridge - feel free to use parmesan or whatever you fancy...)


1. Preheat oven to 375 F.

2. In a large saute pan, heat olive oil over medium heat and cook shallot, garlic and veggie patties until patties start to crispen on the outside.  Stir and break up the patties to create more of a ground mixture.  About 5 minutes. 

3. Whisk together eggs, milk, grape seed oil and baking powder.  Season with salt and pepper.

4. Lightly oil, butter or use non-stick spray on a 12-cake muffin tin.  Spoon out the pattie and broccoli mixture evenly into each cupcake.

5. Ladle the egg mixture over patties and broccoli. 

6. Sprinkle with Colby-Jack cheese.

7. Bake for 15-20 minutes.