Ingredients

12 eggs
Fillings of choice – ex. red onions, parsley, feta, spinach, kale, goat’s cheese, mushrooms, squash, prosciutto, bell peppers, dill, turkey, broccoli

Method

1. Preheat oven to 350°F.
2. Fill muffin tin cups half full with your fillings of choice.
3. Option 1: scramble eggs in a bowl, divide evenly into muffin tins over the fillings, then mix to distribute fillings evenly in the eggs.
   Option 2: crack eggs directly into muffin tin cups over fillings and scramble in the cups or leave unscrambled.
4. Bake in the oven for 15-20 minutes. Baking time depends on how soft you like your eggs and the types of fillings you included.

Notes:

1. If you would like a thinner or creamier scrambled egg mixture, you can add 1 tsp of milk to each cup (or 1/4 cup to the 12 eggs). You may need to cook the muffins for an additional 5 minutes to ensure they are cooked through. Choose whichever milk suits your dietary preferences (I love my homemade cashew milk, as always!)
2. Choose fillings that you will enjoy. Eating local, in-season foods will give you the best tasting egg muffins, and making combinations that you already know and love will get you eating your breakfast. They’re also a great way to get you eating your leftovers so they don’t go to waste. Pictured here is a kabocha squash and coppa di parma scrambled egg muffin and a spinach and feta unscrambled egg muffin.
3. These egg muffins pair amazingly with avocado or guacamole, are the perfect size to sandwich between an english muffin or low-carb scone, and are a great main for a side of sweet potato hashbrowns.