Dandelion, Morel and Egg Muffins
I started studying wild edible plants a few years back when I got to thinking about what plants I could eat without going to a grocery store. Of course, I could grow my own food in a garden which is a great option that I actively participate in. But then, I got to thinking about what plants I could eat if the garden crop failed. That’s when I really began to learn that there are all kinds of plants that grow naturally that are edible. Plants that I don’t have to weed or water or prune, all I have to do is ethically harvest them.
The other day, I came across a spinach, egg muffin recipe. My brain, that seems to be constantly thinking, got to doing what it does best and I had a big thought about replacing the spinach with dandelion greens and adding morel mushrooms. If sourcing local eggs, milk and cheese and you happened to have found some local morels like I did, then this recipe could be easily made without having to go to the grocery store. Though you could go into M&W just to say hello to all the wonderful people working and shopping there.
I wasn’t sure if my bright idea was going to be as bright as I thought it would be but I gave it a shot. I created the recipe and cooked it up. Boy-oh-boy, was I thrilled with the results. The muffins were fluffy and delicious. I hope you enjoy this recipe as much as I did.
Ingredients:
6 large eggs (farm fresh if possible)
1 cup freshly harvested dandelion leaves, chopped small
1 cup morel mushrooms, chopped small
½ cup shredded sharp cheddar cheese
¼ cup milk (or dairy-free alternative)
½ teaspoon salt
¼ teaspoon black pepper
Instructions:
Preheat oven to 375°F (190°C).
Whisk eggs in a bowl and set aside.
In a pan, sauté chopped dandelion greens and morel mushrooms until the greens are wilted.
Add shredded sharp cheddar cheese, milk, salt, and pepper to the whisked eggs. Mix well.
Add the sautéed dandelion greens and morel mushrooms to the egg mixture and stir.
Pour the mixture into greased muffin tin cups 3/4 of the way full.
Bake for 20-25 minutes or until the eggs are set. Makes 6 standard muffins
Enjoy!
Variations:
Experiment with other cheeses like goat cheese or parmesan.
Add sausage or crumbled bacon.
Morel mushrooms can be replaced with any edible mushroom.
