Egg Breakfast Muffins

I grew up on a small goat farm in western Sonoma County in Northern California. Most mornings I woke up early, by the sound of a chicken announcing her egg being laid. My brother and I would work up an appetite while milking our herd of about 20 goats. He usually ate a bowl of homemade granola while I preferred a hot breakfast, often including eggs that I had just stolen from under one of the hens. Now I live in nearby Santa Rosa, in a suburban neighborhood where we are allowed to have chickens. We don’t have any yet (this is a discussion yet to be won with my husband) but most of my neighbors do, so I still wake up many morning to that familiar sound of mother hen’s announcement of success to the world.

This is an old standby egg recipe that I made a lot, when I lived on the farm. These tasty muffins will keep you satisfied for hours. They can be made in a large batch ahead of time and saved in the refrigerator for up to 5 days (though they won’t last that long.)

This broccoli cheese recipe is my favorite but there are many combinations you can try. Here are some suggestions:

1. Spinach, Mushroom. I saute the mushrooms first to bring out their flavor.
2. Tomato, Green onion
3. Bacon Tempeh and Cheddar (vegan or dairy)
4. After baking squeeze a half lemon over the top of the mufffins.

These low-carb muffins are perfect for busy mornings or to pack as a protein filled snack.

Egg Breakfast Muffins

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Recipe by Jackie Scott Course: Breakfast, SnackDifficulty: Easy

Servings

10-12

muffins

Prep time

10

minutes

Cooking time

20

minutes

Ingredients

• 8 eggs

• 1 head broccoli chopped into small pieces

• 1/2 cup cheddar cheese or dairy-free. I use Violife Vegan Cheddar Shreds.

• 1 tablespoon milk or dairy free milk.

• to taste salt and pepper

• spray oil I use spray coconut oil.

• 1/2 juice of Lemon

Directions

• Preheat oven to 350 degrees. Liberally spray muffin tins with any high heat oil spray.
• Mix eggs, milk and salt and pepper in a bowl or large Pyrex measuring cup. Season Eggs to taste. (I use about 1/4 teaspoon salt and 1/8 teaspoon pepper.) Fill the muffin tins 2/3 with egg mixture.
• Fill tins with broccoli. Top with Cheese.
  Don’t over-fill as the egg expands when cooking.
• Cook for 20 minutes. Leave muffins in pans until they settle. This takes about 5 minutes. Use a clean knife to loosen from sides of pan. If you have sprayed the tin well it shouldn’t take much effort to release the muffins.

Notes

• I like to serve these with a few slices of tomatoes on the side.
• Wait until completely cooled to store in glass or plastic container, in refrigerator. Store for up to 5 days (although they won’t last that long!)

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