Need a portable option for the first meal of the day? Make these Breakfast Stuffins with Spinach, Peppers, and Cheese over the weekend and you’ll be all set for the work week.
I bought some bread at the grocery store for the first time in ages. Bread just isn’t something I keep around anymore – I’d rather get my carbs elsewhere. I told The Grillmaster that I needed half of it for a recipe, but he was free to eat the rest.
This morning I started making Breakfast Stuffins – think Thanksgiving stuffing crossed with muffins. Actually, think of a strata in muffin form. These stuffins didn’t remind me of Thanksgiving in any way. Just a tad bit stressed since the recipe was more complicated than I anticipated, I reached for the bread. It wasn’t where I left it. In fact, it wasn’t anywhere in the kitchen.
GM: You said I could eat it.
DF: I said you could eat HALF of it.
After volunteering to run to the store for more bread, The Grillmaster called to say he wouldn’t be home for at least 15 minutes. They were baking the bread fresh and it was in the oven. Great. I wanted day-old bread and now I was going to get a fresh loaf.
That’s how my day started. Fortunately, the Breakfast Stuffins were tasty.
Breakfast Stuffins with Spinach, Peppers, and Cheese
- 1 teaspoon olive oil
- 1 cup chopped onion
- 5 ounces baby spinach coarsely chopped
- 3 large eggs or 3/4 cup egg substitute
- 3 large egg whites
- 1 1/2 cups 2% milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup Gruyère cheese shredded
- 1 12 ounce jar roasted red bell peppers, rinsed, drained, patted dry and diced
- 1/2 of an 8-inch round of whole grain bread about 7 ounces, crust removed and bread cut into 1/2-inch cubes
Preheat oven to 350°F. Coat 12-cup muffin pan with nonstick spray.
Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent and starting to brown, about 5 minutes. Add spinach and cook, stirring constantly, until wilted, about a minute. Let cool.
In a large bowl, whisk together eggs, egg whites, milk, mustard, salt, and black pepper. Stir in cheese, roasted peppers, and spinach mixture. Gently fold in bread cubes and let stand 15 minutes.
Divide mixture among muffin cups. Bake until puffed and set, 25 to 30 minutes. Let stand 5 minutes before removing from pan.
Pick a bread that doesn't contain any trans-fat.
Gluten-free? Use GF bread.