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Savory Egg Muffins

September 27th, 2014

Finding ways to make breakfast both quick and healthy can be a challenge. Around here, eggs are on the menu pretty much every day. I love making baked egg cocottes, but that’s a little time consuming for a weekday morning. This is where savory egg muffins come in, they’re full of healthy eggs and vegetables, you can even throw in ham, bacon, sausage, beans or another form of protein if you want more. Lately mine have been just eggs and vegetables.
egg muffins
They’re so simple: whisk 8 eggs in a large bowl, add 3 cups of diced vegetables or protein of your choice, stir, pour into greased muffin tin and bake at 350 for 15-20 minutes. I like to lightly cook my vegetables first, but that’s not necessary. You can also mix in cheese, chopped herbs, and other goodies. Earlier this week ours were filled with: onions, peppers, zucchini, parsley and parmesan cheese. They’re good hot out of the oven or even room temperature later that day.

What’s your favorite quick breakfast?

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but moved to 153 acres in Liberty, Maine in 2012.

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