Breakfast is the perfect place to load up on greens to start your day with.

I’ve got a quick video below to show you exactly how to make this recipe, check it out!

I have always been the main cook for my family, but a couple years back when I started writing more, we decided to pass some of the cooking on to my husband. I don’t eat breakfast until about 10:00am and my husband and son wake up hungry. So, it just seemed logical to pass the breakfast prep on to them…

Just out of high school, my husband worked as a breakfast cook in a diner (that’s where he was taught to use cayenne pepper on knife cuts). When you learn to cook 10 breakfasts at once, day after day, you get good at it.

Needless to say, he is still a master at whipping out the standard American breakfast. Pancakes, French toast, more pancakes, hash browns, he pulls it together without a blink.

I love that he is up at 7:00am every morning cooking up breakfast for our son. It has taken a bit, but I will say, he has gotten better at adding a few vegetables. “But Kami, onions are a vegetable…”

Lately there’s even been some broccoli in the eggs…

Michael will joke with me and say, “Hey Kami, look, I added some greens to the eggs.”

And when I make breakfast I say, “Hey look, I put some eggs in with the greens!”

Why do we skimp on the herbs and veggies for breakfast?!

Breakfast is the perfect place to load up on greens to start your day with.

Every herbalist has a favorite egg recipe because it’s another great place to pack the herbal quotient to the brim. This simple egg muffing recipe is an easy and delicious way to get some greens on the breakfast plate.

This Herbal Egg Muffin is in my book, The Herbal Kitchen, do you have your copy yet? If not, you can click here to get it.

With this recipe you can customize the egg muffin depending on who’s eating them. Pack the muffin pan well to the top with the greens and add in just enough egg to hold it together or fill it half full of greens and add more egg.

This recipe evolves constantly depending on what greens the garden provides or what herbs you have on hand. So go ahead, load up on greens for breakfast with this simple recipe that has become a staple in our house. Even Michael says this is much easier than custom making omelets…

I like to decorate the top of the muffins with cherry tomato, basil or sage leaf, or calendula blossom before putting them into the oven.

Print Recipe

Herbal Egg Muffins

Ingredients

4-5 pcs eggs (depending on size)
1 tbsp gee
1/2 cup water
1/2 cup chopped shitake mushrooms
1/4 cup chopped leek
1 cup finely chopped greens (chard, kale, dandelion, spinach, sorrel...)
handful chopped parsley
1 tsp minced fresh oregano
1 tsp minced fresh rosemary
1 tsp minced fresh garlic chives
1 clove minced garlic
1/4 tsp powdered nutmeg
1/2 tsp salt

Instructions

Heat a skillet over medium heat. Add water, leek, mushrooms and salt and cook until the water evaporates, and the leeks are soft (about 4 minutes)
Turn off the heat
Add the greens, garlic, parsley and aromatic herbs to the cooked leeks and mushrooms. Mix well. The warmth of the leeks and mushrooms will wilt the greens
Combine the eggs and the nutmeg in a bowl. Beat the eggs for 1 minute, until frothy
Preheat the oven to 350ºF. Grease a muffin pan generously with ghee
Divide the greens among the muffin wells and then pour eggs over the top
Garnish with bay leaf, calendula or cherry tomato
Bake for about 20 minutes, or until eggs are set. Remove muffins from the pan and enjoy!