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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!
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Our Family’s Favorite Deviled Eggs
Deviled eggs are one of our family’s favorite foods! A plate of these sunny yellow eggs disappear quicker than anything else on the table. This recipe uses sour cream instead of mayonnaise. It creates a tangier filling that we prefer, and it holds up better in the fridge if you have any leftovers (which is a RARE occasion for us). This recipe is for a large batch, but you can easily half it.
Ingredients:
- 18 Eggs (Hard boiled and peeled)
- 1/2 cup Sour Cream
- 1 /4 Cup Yellow Mustard
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Ground Black Pepper
- 2 Tablespoons Distilled White Vinegar
- 1 Tablespoon Apple Cider Vinegar
- A “dash” of your favorite Hot Sauce
- Optional: Pastry Bag and Piping Tip
To start you obviously must boil and peel your eggs. Then slice eggs “long ways” and remove yolks. Place all yolks in a medium sized mixing bowl, then smash all the yolks to a smooth consistency. I use a fork as the tines tend to break apart the yolks easier than a spoon leaving less “chunks”. Once the consistency is right, add in Sour Cream, Yellow Mustard, Paprika, Salt, Pepper, Vinegars, and Hot Sauce. Stir until completely mixed.
I prefer to put the filling in a pastry bag with a piping tip and pipe into the egg whites. It makes them look so much nicer and it really doesn’t take much extra effort. The easiest way to get the filling in the bag is to place the bag in a large cup, fold the sides over the lip of the cup and spoon in the mixture. Then twist the top of the bag and pipe into egg whites. You can always just spoon the filing in, but I end up making more of mess that way. And I can always use less messes to clean up! Once all eggs have been filled, you may place in fridge for later or serve right away. Be prepared for these to disappear fast!
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Perfectly Pickled Eggs
Newsflash: Pickled Eggs are actually delicious, as well as being a high protein and low carbohydrate snack! I know that the term “pickled egg” makes people think of the scary, room temperature, gross, glowing-neon yellow eggs floating in a jar on a gas station countertop (that have been there for who knows how long?!). BUT these are a whole different story! The results are a tangy (think vinegar), salty, flavorful snack that can also be a contribution to other dishes. I like to add them to salads, atop homemade Ramen, and as a fun addition to cheese boards.
I also make an adorable “mini” version with Quail Eggs: https://itsasavagelife.com/pickled-quail-eggs/
Pickled eggs are perishable and need to be kept refrigerated, but they only get better with time as the brine sinks deeper into the egg. We usually have emptied the jar in a few weeks but oddly enough they are said to be perfectly safe if stored in an airtight container below 40F for a few months! (I don’t suggest it though!)
Let’s get to it!
You will need:
- 1 clean and sterilized 1/2 Gallon Mason Jar
- 18 Hard boiled and Peeled Eggs
- 2 cups White Vinegar
- 1 cup Apple Cider Vinegar (aka ACV)
- 1/2 cup Boiling Hot Water
- 1/4 cup Liquid Aminos (or Soy Sauce- whichever you have)
- 1 Tablespoon Salt
- 1 Tablespoon Ground Black Pepper
- Various spices of your choice: Pickling Spice, Bay Leaves, Peppercorns, Dried Red Chili Flakes, Dried Rosemary, Dehydrated citrus slices, Celery Seeds, Dehdrated Onion, Dill Weed, Garlic Cloves, the list goes on…
Place peeled hard boiled Eggs in clean 1/2 Gallon Mason Jar. There should be a little headspace left near the top of the jar. Add salt, pepper and your choice of spices. You really can’t go wrong with any variety of savory and fragrant herbs. Then pour in Vinegars, Aminos (or Soy Sauce) and boiling Water until eggs are covered. Tightly place the lid and gently shake to mix the spices into the brine. Some air bubbles may release causing the brine level to drop, if this happens you can add more hot water until eggs are covered. You may also place a glass fermentation weight in the jar to keep eggs submerged deep in the brine but it is not necessary if you don’t own one.
Allow to cool, then place in the refrigerator. Allow to “pickle” for at least 10-14 days and then enjoy!
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Spinach & Cheese Quiche
Home made quiche is always a hit! Whether it is breakfast, brunch, or a light dinner… quiche is a great choice! Flaky crust and fluffy egg covered in melted cheese come together to make a comforting dish that will have everyone coming back for more.
I use homemade pie crust, as the crust is one of my favorite parts of the quiche but you can use a store bought crust for convenience. This recipe makes 2 quiche.
You will need:
- Prepared pie crust (home made or store bought)
- Baby Spinach (washed and dried)
- 1 dozen Eggs
- 3/4 cup Heavy Whipping Cream
- 3/4 Milk
- 1 Teaspoon of both Salt & Pepper
- 1 cup shredded Parmesan
- 1 cup shredded Cheddar (or your favorite cheese)
Preheat oven to 375F.
Roll pie dough on a floured surface until roughly 14 inches in diameter and even thickness. Then wrap one edge of the dough around the rolling pin and transfer into a greased pie pan. Gently press dough into the bottom of the pan, and up the sides. Trim off excess crust that hangs over the edge and then use fingers to crimp edges. Do this for 2 pie crusts.
Poke holes all over the dough using a fork, then place pie weights onto the crust to prevent bubbling during the baking process. Place in preheated oven and bake for 20 minutes.
While crust is pre-baking work on creating the filling.
Whip eggs, cream, milk, salt and pepper until completely mixed. I like to use my immersion blender for this. Once the crust is baked, layer baby spinach directly onto the crust and then pour the filling mixture over it- leaving about 1/2″ of space below the edge of the crust. Cover with a layer of cheese and place in oven.
Bake at 375F for 30-40 minutes until the filling is set.
Let cool on a wire rack until cool enough to serve warm. Enjoy!
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Pickled Quail Eggs
Quail eggs are BY FAR my favorite type of eggs. They are so pretty and the flavor is richer than a traditional farm raised chicken egg. Even though they can be hard to acquire, they are a fantastic delicacy when you can get your hands on them. I am lucky to have a friend who shared her bounty with me.
My favorite use for these little gems… Pickled Quail Eggs! They make an surprising addition to a charcuterie board, Bloody Mary garnish, on salads, and an easy “pop-able” snack!
These Pickled Quail Eggs are perishable and need to be kept in the refrigerator, but they only get better with time. I have never had a jar manage to age longer than a few weeks in my fridge, as we can’t keep ourselves from eating them!
You will need:
- about 3 dozen quail eggs ( it sounds like a lot, but they are so tiny!)-
- 1 cup hot water
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Distilled White Vinegar
- 1 Teaspoon of Salt
- 1 Teaspoon of Pepper
- Various seasonings and spices of your choice (Onion, Garlic, Dill Weed, Crushed Red Peppers, etc)
First, you will hard boil the Quail Eggs. Place all Eggs into a large pot of water and place on the stove set on High Heat. Once it starts to boil, I gently swirl the eggs around with a wooden slotted spoon to create a “whirlpool” effect. This helps the yolks settle in the middle of the egg as they boil. (This is really for aesthetic sake, so that they are prettier when they peel!) Boil for 5 minutes.
Remove eggs with a slotted spoon and place into a prepared ice water bath (a large bowl with ice and water that you prepared while eggs were boiling). Let chill for 15-20 minutes. This helps cool the eggs and helps them release from the shell to make peeling easier.
Just chillin’ in the ice bath Quail eggs do not peel like chicken eggs, the shell is thinner, so the key is cracking the shell all over and releasing the membrane from the egg. To accomplish this I remove the eggs from the ice bath and place into a large glass bowl with a lid. Place lid on bowl, and begin to shake for a minute or two (Make sure lid is secure and stays on)! This will allow the eggs to bang against each other cracking the shells. Then peel the eggs under cold running water. I find it is best to start at the widest end of the egg (this is where an air cell has formed), release the membrane and start peeling away. Place on paper towels to “dry”.
Once peeled, place all eggs into a clean glass Quart sized jar. Be sure to put as many as you can without damaging the eggs. Pour in the vinegars, salt, pepper and add your seasonings. If you prefer a spicy flavor, add crushed red pepper flakes and jalapenos. If you like a mild style then garlic, onion, and dill weed are fantastic! We prefer a spicy taste so we always add extra peppers and some fresh cracked peppercorns.
Add the hot water until all eggs are submerged. The eggs will not “pickle” or absorb any brine if they are not covered. Then place on a tight fitting lid and gently shake the jar to mix the brine. This may release a few air bubbles in the jar, causing the level of brine to drop. If so, just add more hot water to cover the eggs. Place inside Fridge and TRY to forgot about it. The hardest part of this recipe is waiting for the eggs to soak up the flavor!! It is so tempting to try them every time you see them in the fridge but just try to wait! They are pretty good after a week, but truly are best after 2 weeks. Enjoy!
