Savory Breakfast Muffins

Savory Breakfast Muffins

The summer has flown by and here we are again. September welcomes school lunches, hurried morning routines with little time to stop and smell the 3 course breakfast (ha! who has the time?!), and a dinner that often leaves me muttering “I’ll do better tomorrow”. Tis life and thank goodness for the farm and the bounty of veggies still rolling in the door. My Tuesday and Thursdays barely feel like work (don’t tell Trish and Tom)- the energy is vibrant. I remember thinking to myself when I was given the Chef Educator farm job that this was what my family finally needed to be in perfect health and happiness all day, everyday: veggies and fresh air everywhere. Wow! Life was certainly gonna be easier…….screeeeeech.

Here is where reality sets in. Life is rarely easy. Some days I wish I didn’t know that lunchables and pop tarts were a no-no. My job may be different but my kids are the same, and no amount of happy Mr. Sunshine is going to make them willingly eat kale or squash for breakfast. Let me introduce you to a little game I call Hide the Vegetable. I put them everywhere. Chop them, puree them, shred them, you name it. You can sneak them in pancakes, meatballs, salad dressing, even ice cream (avocado yum).

The biggest argument I run into is the white bread vs. the “what kind of bread was that” option. I pick my battles and to be honest now that they are are at school and open the lunchbox in the cafeteria to find the Mommy bread, I am not there to hear them complain. 🙂

I like to rotate my foods. Everything from grains, meat and veggies, not only to mix things up but because it reduces the chances of acquiring a food intolerance or allergy. I make a chart for my week and map out my meal plan. I am the worst ever shopper so I usually forget my list anyway but at least I have a mental note. This is the only way I find that I feel good about the meals I prepare for my kids.

Prepping the day of CSA pick up is ideal. Honestly though, I use most of the share either as a raw whole food as snacks or lunches with a dip or salad, or lightly steamed, blanched or roasted. I find the most pleasure comes from eating these foods in their natural state. A vinaigrette or fresh herb citrus blend is simple and delicious. The oven roasted tomatoes from Tricia’s tomato blog and her salad in a jar are gems!

Last week we focused our demo on easy breakfast. I opted for a breakfast bread pudding muffin. Feel free to add whatever veggies, meat, cheese or herbs that your kids will eat. These can be individually frozen and reheated in the oven or a skillet.

Savory Breakfast Muffins 


Ingredients, makes 12 muffins
6 eggs
2 egg whites whipped
1 loaf of bread – cubed – any kind you prefer
2 cups half and half
1 teaspoon salt
1 cup grated parmesan cheese
1 cup cheddar
1 zucchini grated and squeezed dry
1 onion minced
2 -3 ribs kale chopped fine
3 sweet peppers
2 oven roasted plum tomatoes
fresh rosemary to taste

Preheat oven to 350. Sauté onion and peppers and set aside in a bowl to cool. Beat whole eggs and half and half in a separate bowl, add salt and black pepper. Grate the zucchini. Wring out the moisture in a towel and add to the onion mix along with the chopped kale.


In a very large bowl toss together the bread with the cheese and herbs to really get them happy together. Fold in the veggies and the whipped egg whites. Put a level scoop into greased muffin tins and bake about 25 minutes or until golden and set in the center.


OLYMPUS DIGITAL CAMERAPost and recipes written by Kristin Moyer, Farm Chef Educator at Blooming Glen Farm and passionate farm-fresh food advocate. Kristin cooks at The Perk in Perkasie, does private catering and serves on the Pennridge Wellness Committee, working to create edible school yards in Pennridge School District. Together with Blooming Glen Farm she hopes to someday start a Community Supported Kitchen at the farm.

Photos and editing by Tricia Borneman, Blooming Glen farmer and co-owner.



No Comments

Sorry, the comment form is closed at this time.