Let's face it, getting your entire household on the same food program can be a big challenge... unless you are a household of one. Now that I am no longer living in the "days of one", I am challenged to satisfy everyone I feed with meals that are enticing and at least a little bit healthy.
My husband is one of those blokes that will drop 20 in a heartbeat, especially if he gets sick. His recovery generally involves some insanely high calorie not-so-good for you food. In our eight years of marriage, there have been a number of times when I had to modify my cooking to meet his weight gain needs. This recipe satisfies that goal.
This is not paleo. whole30, grain free, gluten free, dairy free or Kosher (unless you leave out the pork), but these little muffins are a delicious treat that are easy to make, easy to re-heat or eat cold and can be stored in the fridge for the week. Dave eats three at a time, but one is an actual serving size for us "other" folk.
So for anyone who wants to pack on the pounds, or is active enough that they can eat this without a second thought, ENJOY!
12-Cup Cupcake Tin
12 Silicon Cupcake Molds - Optional, but OMG amazing if you regularly cook in "cupcake" size. These little guys fit int he cupcake tins or stand alone on a baking tray. Dishwasher and kid approved too.
Small Sauce Pan
1 Teaspoon Salt
1/2 Teaspoon Pepper
2/3 Challah Loaf Diced into 1" Cubes
1 Bag Frozen Spinach
4 Mushrooms of Choice Cleaned and Chopped
1 Shallot Finely Chopped
5 oz Diced Pancetta, or Protein of Your Choice Finely Chopped (NOTE: Leave it out for a vegetarian and Kosher Version)
1 1/2 Cup Shredded Cheese of Choice, I used Yellow Cheddar for this Recipe
Pre-heat oven to 375
Fill a microwave safe bowl with the frozen spinach, defrost completely remove and let cool. Once it is cool to the touch, squeeze the water out using your hands. Make sure you put the spinach back into a bowl without water. You want to get as much moisture out as possible. Its a bit of a pain, but well worth not having soggy muffins.
NOTE: I usually get 1/2 to 1 cup worth of water out.
Heat your sauce pan over medium heat, once hot add the pancetta and cook until crispy. Remove from heat, but leave the fat in the pan.
NOTE: If you are not using pancetta or bacon, use a coconut oil or other oil to cook your mushrooms and shallot.
Return your pan back to the stove and toss in the mushrooms and shallot. Cook until the shallot begins to brown, about 8 minutes. Remove from heat and add to the pancetta.
In a large bowl, whisk the eggs with the salt and pepper. Using a fork, add the spinach and combine well. Add the pancetta, mushrooms and shallot and mix. Now for the cheese followed by the challah. At this point, it is time to use your hands to make sure it is well combined and to fill your muffin tins.
If you do not have silicon muffin molds, grease your pan very well with coconut oil or other oil of choice. Using your hands filled each muffin cup so that it each muffin has a big mound on top.
Cook in the oven for 40 minutes or until browned and crispy on top.
Remove from heat and let cool. If this is part of your prep, store them in the fridge for an easy grab-n-go snack or breakfast.
To re-heat, 30 seconds in the microwave. But they are lovely cold too.