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:
- Spinach, Mushroom. I saute the mushrooms first to bring out their flavor.
- Tomato, Green onion
- Bacon Tempeh and Cheddar (vegan or dairy)
- 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.