Wednesday, February 1, 2017

Egg Muffins

I am beyond thrilled that our chickens started laying again this week. I could tell earlier this week that something was going on as they have been getting up earlier and they've started pacing in their run waiting for me to bring them goodies!

I only have 4 eggs so far from the past two days of them laying so I decided to make half a recipe of egg muffins for the remainder of the week.

4 eggs
2 green onions
half a bell pepper
Handful of Italian Parsley
2 tablespoons of shredded cheese

I happen to have a 6 cup muffin pan, but if you don't you can use a full size one and just put a small amount of water in each empty slot.

Spray your pan with non-stick spray and pre-heat your oven to 350.

I started out by sauteing green onions and some bell pepper. I prefer red, orange or yellow bells to the green ones.

I mixed up my 4 eggs and added the veggies. My garden is also over flowing with beautiful Italian Parsley so I rough chopped a handful of that and added to the eggs. Lastly I added a small amount of shredded jack cheese.

Pour the mixture into the cups and bake for 15 minutes.

Let the muffins cool for a couple of minutes in the pan before removing. If you are prepping these in advance, remove them from the pan and them cool on a wire rack prior to storing them in the fridge.

These can be reheated in the microwave for a quick breakfast.


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