Now let’s talk eggs for a second. Yes, the kind of eggs that you purchase is super important. While I always promote organic, in this case I go for farm fresh. In the Winter months the farm by me is closed so I started to buy Vital Farms eggs and I have never looked back! They are just delicious and their yolks are a bright yellow/orange color. Just bursting with flavor and vitamins. I mean did you see!!
Their hens are free roaming all day! Each dozen eggs comes with a cute little cartoon card highlighting their farm and how they operate along with a recipe. Plus they spotlight a hen of the month and tell you a little about her! This month’s hen was Regal Rebecca who likes to roam free! Love it!
So set some time aside on your prep day and definitely make these! I paired mine with roasted sweet potatoes and a slice of bacon – all ready to heat back up once I got to work! Now I have just a little more time in the mornings (and less dishes) for any disasters that may arise!
Ingredients
- 1 dozen eggs (farm fresh or organic if possible)
- 1 8oz package fresh spinach
- 1 cup sliced cherry tomatoes
- ½ cup mushrooms, diced
- ½ cup onion, diced
- 1tsp oil (I used avocado oil)
- S&P
- Trader Joes 21 Seasoning Salute (or your favorite seasonings)
Instructions
- Preheat oven to 375
- Grease muffin pan well (I used coconut spray)
- Heat large skillet over medium heat with oil until heated
- Add mushrooms and onions, sauté 5-7 minutes until soft
- Add in tomatoes, cook until soft or burst open
- Add in spinach (you can tear the pieces to make them smaller)
- Cook until wilted
- Add in S&P and seasonings & mix well
- While the veggies are cooking crack all 12 eggs into a large bowl and mix well
- Divide veggie mixture into bottom of muffin tin
- Pour egg mixture over the top of the veggies about ¾ up
- Cook until eggs are set about 15-20 minutes - depending on your stove
- Let cool completely
- Can be stored in fridge for up to 5 days
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