Veggie Egg Muffins

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!  

  • 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)
  1. Preheat oven to 375
  2. Grease muffin pan well (I used coconut spray)
  3. Heat large skillet over medium heat with oil until heated
  4. Add mushrooms and onions, sauté 5-7 minutes until soft
  5. Add in tomatoes, cook until soft or burst open
  6. Add in spinach (you can tear the pieces to make them smaller)
  7. Cook until wilted
  8. Add in S&P and seasonings & mix well
  9. While the veggies are cooking crack all 12 eggs into a large bowl and mix well
  10. Divide veggie mixture into bottom of muffin tin
  11. Pour egg mixture over the top of the veggies about ¾ up
  12. Cook until eggs are set about 15-20 minutes - depending on your stove
  13. Let cool completely
  14. Can be stored in fridge for up to 5 days