Local Lifestyle

It’s Stacy: Healthy Eats — Egg Muffins

Egg Muffin

My Great Grandmother, Arizona Henry, was always looking for a way to get me to eat healthier. She liked making egg muffins instead of cake muffins for breakfast. I try really hard to start my day with a healthy protein source such as egg. Egg muffins are not only a delicious breakfast, but they also pack a punch in terms of nutrition. They’re a great way to use up the surplus eggs from the chicken and fresh greens from the garden. They are a perfect, healthy, low-carbohydrate snack for busy individuals in need of grab-and-go foods.

Eggs are not just a delicious breakfast option; they’re also a great source of high-quality protein. We should all eat more of them to boost our health.

Eggs contain a variety of essential nutrients, including iron, vitamins A, D, E, B, Folate, selenium, Choline, riboflavin, and phosphorus. They’re also a cost-effective and easily accessible food, so why not stop and buy some eggs from a local farmer’s market and start incorporating these nutritional powerhouses into your diet?


Egg Muffins

12 large eggs

1 red pepper, finely chopped

1 large finely chopped onions

1 cup spinach, chopped

2 Tbsp. fresh basil, chopped

¾ cup whole milk

1 tsp red pepper flakes

1 lb. cooked crumbled bacon

1 cup cheddar cheese


  1. Spray muffin tin, really well.
  2. Sauté red pepper and onion.
  3. Mix eggs, milk, sauté onion and pepper, red pepper flakes, spinach, bacon and fresh basil in a mixing bowl.
  4. Add egg mixture ¾ way full into muffin tin.
  5. Top with cheddar cheese.
  6. Bake in the oven at 350 for 15-20 minutes or until the center is done.


Stacy Schultz is a Registered Dietitian and Certified Diabetes Care and Education Specialist, a former Morgan County Commissioner and is the author of “It’s Stacy’s Grandma ‘Zona’s recipes” and “Great Grandma Zona’s Wisdom & recipes: Comfort food made easy.” She has been in healthcare for 35 years at War Memorial Hospital.