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
- Spray muffin tin, really well.
- Sauté red pepper and onion.
- Mix eggs, milk, sauté onion and pepper, red pepper flakes, spinach, bacon and fresh basil in a mixing bowl.
- Add egg mixture ¾ way full into muffin tin.
- Top with cheddar cheese.
- 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.
