Farm Fresh Egg Muffins

These are the perfect breakfast (or snack) to meal prep ahead of time!

Fluffy egg, spinach, and cheese easily come together for a cost effective and easily customizable “meal on the go”.

In the spring when my hens increase egg production these are a great way to use a lot of eggs and also get some of my meal prep done for the rest of the week. It takes minimal time and ingredients while still being a low carb and high protein option. You can add in meats, veggies, potatoes, and other cheeses to change it up so it never gets boring.

This is my simple basic recipe that can be customized to suit your tastes. I always use spinach or kale as I feel it pairs with eggs so well, and it’s a chance to sneak some extra leafy greens into my diet. This is a large recipe as I like to bake these in 2 Extra Large Muffin pans (making 12 Extra large muffins). It gives us plenty to have as breakfast or snack through the whole week. I often use our Traeger Grill to “bake” these, as I am typically cooking meats and meal prepping other items at the same time so I use it as I would my conventional oven.

Ingredients:

• 24 Eggs
• 1 Cup Milk (I use whole Milk)
• Shredded Cheese of your choice (I prefer a blend of Cheddar, Swiss and Parmesan)
• Fresh Baby Spinach leaves or chopped Kale (Rinsed and Dried)
• 1 Teaspoon Ground Black Pepper
• 1 Teaspoon Salt
• 1 Teaspoon Paprika
• 1/2 Teaspoon Celery Seed

First, preheat conventional oven (or Traeger Grill) to 375F.

Grease muffin tins so that the eggs do not stick while baking.

In a medium sized mixing bowl: crack and scramble all eggs with milk and seasonings. I prefer to use my immersion blender for this step as it blends the eggs consistently. Next, place spinach or kale leaves in muffin tins, keep in mind that they will cook down. Then pour about 3/4 cup of egg mixture over spinach leaving approximately 1/4″ headspace as the eggs will expand as they cook. Top each muffin with shredded cheese.

Bake for 30-40 minutes until set in middle and golden on top. They will be expanded like a souffle when you remove from the oven, and then start to “deflate” as they cool. This is totally normal. Allow to cool in muffin tins before serving or storing.

If being ate right away, I serve with a side of breakfast meat (Bacon or sausage), a dollop of sour cream, hot sauce or my homemade mustard https://itsasavagelife.com/savory-wholegrain-mustard/. I love the way tangy wholegrain mustard and eggs compliment each other.

I will often take these to work as a hearty snack, they reheat well in the microwave for 40-50 seconds. I find they do best wrapped in a paper towel, on a microwavable plate.

Each batch I make is a little different depending on what I have on hand. I often use leftover veggies and meats to change it up. I hope you take this basic recipe and make it your own. Enjoy!