The thing I love about egg muffins is you can make them with practically any veggies you have in your fridge, they are SO easy to make, and SO satiating and filling.
Remember to always source pasture-raised eggs from your grocer or local farmer’s market. You know if you have good eggs if the yolks are bright orange! If they are yellow and pale, they came from sick chickens. So sad.
Yield: 12 muffins
Time: 30 minutes
- 6 pasture raised eggs
- 4 cups of veggies – Mushrooms, zucchini, red onion (or any kind of onion), chopped spinach, bell peppers, jalapenos, broccoli,
- Raw cheese from grass-fed cows, organic feta, or my favorite goat cheese cheddar (optional)
- Green chile (for all my fellow New Mexicans!)
Preheat oven to 350 degrees. Line muffin pan with silicon or unbleached muffin liners. Chop all veggies and place into large glass bowl or measuring cup. Crack eggs on top of veggies and mix well with a fork. Pour evenly into muffin pan. Bake for 18-20 minutes. The tops may be a little runny due to liquid from veggies. Allow to cool for a couple minutes. Pair with avocado, dark leafy greens, and/or sprouts. Top with hot-sauce or just enjoy as is!
Do you make egg muffins? What do you add into them? Please share!
Live Hippily… and buy happy eggs, okay?