Egg Muffins with Spring Veggies


Cooking once and eating all week, what a great time saving practice. Now that school is out this is a handy breakfast style meal to have on hand for any time of the day. It fits well on an English muffin or enjoy by itself. Eggs are such a bargain for the number of meals they provide.

This is a very versatile recipe, shop for ingredients at the Downtown Marquette Farmers Market and combine with other items you have on hand.

Egg Muffins

makes 12 muffins


12 eggs, beaten, set aside

Spring onion or ramps, chopped

spinach or kale, chopped small

zucchini, chopped small

mushrooms, chopped small

or any other combination of veggies you like

Cheese, whatever you have on hand and like (optional)

bacon or sausage, cooked and chopped, (optional)

salt and pepper to taste


-Preheat oven at 350 f

-Grease your muffin tin 

-If you are using meat and it is uncooked, start by cooking the meat. Once cooked, remove from pan and then chop

-Saute veggies until they are softened, add the meat, if using, and mix together

-Divide the cooked mixture of  vegetables and meat, (if using) in the prepared muffin cups, sprinkle with cheese, if using. Pour the beaten egg mixture over top to fill muffin cup.
-Place muffin pan on the center rack of a preheated oven and bake for 15-20 minutes or until muffins are puffy, and the eggs are set.
-Let muffins cool for a few minutes before removing from the muffin pan or cups. Loosen gently with knife if they seem to be sticking. Eat immediately or let cool completely and store in refrigerator or freezer. The Egg Muffins can be gently reheated, later.