Breakfast Egg Bake Muffins

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ABM_1406648017I am not an egg person… Funny, I know that we have 25 chickens, so we have a TON of eggs and I don’t like the taste of eggs.

I have found an easy solution to the “Same-Old” scrambled Eggs


Pre-heat oven to 400 degrees. Makes 12 muffins

  • 6 eggs
  • 1/2 cup milk (or almond milk)
  • Salt and pepper to taste
  • 2 cups of grated or chopped veggies – see below
  • Muffin pan (or I picked up a brownie pan from Pampered Chef – they are square)

This morning, we mixed in zucchini, tomatoes, mushrooms and onions.  You could also stir in peppers, ham, cooked sausage, mushrooms, carrots, spinach, kale, chard, or even grated potatoes.

Stir all ingredients together. Grease your pan and fill each pan about 3/4 of the way full.

Bake at 400 degrees for 25 minutes or until eggs are baked through. Let cool for a few minutes and serve.


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