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Muffin Pan Eggs

Mornings can be hectic and sometimes we have to take breakfast on the road. You can make a large batch of these to have ready for the week, and they can be catered to individual tastes! Enjoy this high protein breakfast option.

Ingredients: 

12 Free-range/organic eggs (from a local farmer if possible)

Butter or your favorite oil, for greasing the muffin pan

Grated cheese

Chopped onion

Chopped bell pepper

Chopped spinach

Cooked and chopped bacon, ham, or sausage

*Any other veggie options that you would like. Avoid things like tomatoes and mushrooms as these can make the eggs muffins runny.

Instructions:

  1. Grease the muffin pan, or line with muffin cups.
  2. Crack all 12 eggs and beat together.
  3. Fill each muffin cup about 1/2 to 2/3 full depending on the amount of veggies you will be adding.
  4. Add veggies and cheese, whatever you choose to include.
  5. Bake in 350° oven for about 15 minutes. Times may vary depending on oven and amount of veggies in each cup. Play around with amounts and flavors. *Add salt and pepper if desired or add as you eat them!