I just love eggs for breakfast (or lunch.. or dinner). We order an average of 6-8 dozen eggs every month with our meat order – for just the two of us. People look at us like we’re crazy. “Who can eat that many eggs?” they wonder..
Well, since we are both fortunate enough to not have a sensitivity to eggs, and they are one of the healthiest and most complete foods you can eat – we consume a lot of them. Especially now that we are preparing for pregnancy (egg yolks are the greatest source of choline – essential for babies!), I make a point of having at least two eggs a day (and more egg yolks if I can fit them in!).
Although eggs are generally a very quick and easy breakfast to whip up in the morning.. these egg muffins are even easier than making scrambled or fried eggs when you make a bunch and freeze them ahead of time.
They are essentially a complete meal in themselves, containing seafood, eggs, leafy greens and tons of minerals and fats! It’s so easy to pull a couple out of the freezer in the morning and heat them up while you are getting ready – they also make a great weeknight dinner when you don’t have the time to do anything else. Pair them with avocado and a small side salad or raw veggies.
The really nice thing about these egg muffins is that they are so versatile – don’t like some of the ingredients I use in mine? Swap them for something else! Pretty much any imaginable combination that you would normally put with eggs would work here.. experiment with them! (I’m going to post another version of these with breakfast sausage in them, coming soon!).
This recipe was shared on Mouthwatering Monday, Homemade Mondays, Real Food Wednesday, Wellness Wednesday, Wonderful Wednesday, Full Plate Thursday, Homeacre Hop, Fabulously Frugal Thursday, Fight Back Friday, Five Friday Finds, Unprocessed Fridays and Natural Family Friday
- 8 eggs
- 1/3 cup fresh or frozen spinach
- 1/2 cup goat cheese
- 1/3 cup coconut milk
- 110 grams shrimp
- 2 tsp fresh herbs (cilantro, basil, dill and/or parsley)
- 1/2 tsp garlic powder
- 1 tsp dried onion powder
- Good pinch of unrefined sea salt
- 1/2 tsp kelp flakes
- Preheat your oven to 350.
- Mix all ingredients together in a large mixing bowl or 8 cup glass measuring cup (this is ideal as it will be easier to pour out of).
- Line 12 muffin cups with parchment paper liners and pour egg mixture into cups evenly (or use a spoon or small ladle if your bowl doesn't pour well.
- Pop them in the oven and bake for about 30 minutes or until the muffins have risen and are starting to brown a bit around the edges.
- Either eat them right away or freeze them for up to 1 month.