I love oatmeal but when I eat it for breakfast I end up hungry again too soon. I went looking for a high protein breakfast that also contained a lot of vitamins and minerals. I love this one because it has all of the above.
You can adapt this recipe to fit your preferences and to create a variety. I love them because I make a set on Sunday and eat them all week.

Without further ado, The Anti-Oatmeal

Start with 10oz of spinach:

Isn’t is lovely?

Now put it in the microwave for 5 minutes.

Also, preheat your oven to 350 F.

It will now look a little less lovely.

Doing this will help when you put it in the food processor.

You want to get out some of the excess juices. Microwaving it does this and it also makes it easier to pulverize in the food processor.

Now stick that in your food processor. (If you don’t have one you can still do this recipe, it just requires more chopping)

Once you have your spinach whirring away, turning into a perfect consistency for scooping up and throwing in my sister’s hair, bribe someone to chop up your onions. Thanks mom.

If you have a food processor you can skip this step (or bribery). Just cut the onion enough so that you can shove it through the slot.

I use 1/2 cup of chopped onions and a full bunch (about a 1/2 cup) of green onions

The green onions will need to be chopped either way. Luckily they don’t make your eyes sting.

Next you’ll just shove all of your dry ingredients and seasonings into the food processor.

I put in the spinach, onions, green onions, 12 mushrooms, 12 cloves of garlic, 1/2 cup sharp cheddar cheese, 2 Tbsp black olives, 1 tsp celery salt, 1 tsp white pepper, 1 tsp onion powder, and 1 tsp garlic powder (I use the garlic and onion powder in addition to the real thing to intensify the flavor).

For those without a food processor, you just want to chop everything into little bits.

The smaller you can make it, the better.

See, this recipe gives you exercise too!

Whir away…

Everything will shrink.

And get gooey.

Don’t worry, it will taste better than it looks.

Your eggs go in last.

The order of this really matters because your eggs will froth a little bit when they are mixed in.

If they froth too much it will overflow.

Now let it chop, mix, and mush for a few minutes.

Or you can manually mix it up and strengthen your arms.

When it looks like it’s pretty homogeneous, add eight dashes of Tabasco.

Let it go a little longer.

While you’re waiting, take a little bit of extra virgin olive oil and thinly coat your muffin cups.

I highly recommend silicone muffin cups like these… maybe not hearts though.

Don’t judge me, these suckers were on sale.

Besides, now your can make bad puns about these being heart healthy.

The cheap Champagne isn’t necessary but I highly recommend it. I’m high class like that.

Scoop the mixture into the hearts.

I use a 1/3 cup measuring cup because it’s just about perfect for evenly distributing the mixture into twelve portions.

If you notice the top right corner you can see that the cheap champagne is now a Mimosa. That was a good decision.

Pop them in the oven for 35-45 and have a Mimosa while you wait. Or have two.

Pull them out when they look like this:

If there is much liquid left in them let them go for a little bit longer. I like them a bit more done so I leave them in for closer to 45 minutes.

My mother likes them less done so she tries to take them out closer to 35.

The glory of silicone muffin cups:

You flip them over and get this.


No sticking.

Eat two at a time.

I like them with Canadian Bacon and Cottage cheese.

You can use any vegetables you want for these and they’d also be quite easy to veganize. The great thing about them is both the convenience and the adaptibility.

Now to summarize so that this looks somewhat professional … or something.

10oz Spinach
4 Eggs
1/2 Cup Sharp Cheddar Cheese
12 Cloves of Garlic
12 Mushrooms
2 T Black Olives
1/2 Cup Onions
1 Bunch Green Onions
1 t Celery Salt
1 t White Pepper
1 t Garlic Powder
1 t Onion Powder
Tabasco to taste

1) Preheat the oven to 350 F
2) Microwave spinach for five minutes
3) Mix all dry ingredients and seasonings in food processor
4) Add eggs and mix until homogeneous
5) Coat muffin cups with oil and disperse the mixture evenly using a 1/3 cup. It fills twelve.
6) Put in oven and cook 35-45 minutes or until there is very little or no liquid left
7) Flip onto tray and let cool

Six servings of two egg cups each.

Nutrition Facts courtesy of Nutritiondata.com:

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