I have chickens. Sometimes they are freeloaders. Sometimes they lay eggs so fast we end up giving them away. This week they decided to go on overdrive.
I am also a very busy homeschool mom who has returned to college.
That means some nights I am happy just to make sure my herd has food. This was one of those nights. It was leftover night.
This month my offering to you is a process rather than an actual recipe. If you run a search online for “egg muffins”, all varieties will pop up. Most of the recipes you find have lists of specific ingredients. This isn’t one of them. I’ll tell you what I used because that is what I had. You can adjust for your leftover night.
13 eggs… my girls lay all sizes, and that is what I had
2/3 bag shredded Colby jack cheese
1 cup or so of cooked broccoli florets
1 cup or so of cooked baby potatoes that I smushed
1 cup or so of pre-cooked breakfast sausage crumbles
Preheat your oven to 350 degrees Fahrenheit.
In each muffin tin, evenly disperse your leftovers. Any veg works. Any meat works. Any cheese works. Any starch works. OR you can totally use no starch, or no meat, or no veg, or no cheese … you get my drift!
You can use bacon, ham, chicken, steak … any meat you can dice up. I’ve used cut spinach, peas, cooked carrots, sauteed onions, and even diced tomatoes. I’ve also used potatoes, rice, pasta, and quinoa … all good starches if you want them.
Crack one egg into each hole. I break the yolks, but I’m too tired to scramble them.
Top with cheese if you like.
Bake for about 30 minutes, or until muffins no longer jiggle when you shake the tin.
Enjoy with fruit and OJ if you have them.
This version serves six people two muffins each.