During the Depression in the US egg soup was popular for dinner. Those with the funds to eat at a breakfast counter often get either fried or poached eggs. I buy my eggs directly from a farmer so they are organic, free range, uncaged, etc….If you can I suggest you do the same. The difference in quality is astonishing, with firm orange yolks, hard shells and great flavor farm eggs are hard to beat.
My brother in Minnesota keeps chickens in his backyard. If you have the space this is a great way to have a steady supply of fresh eggs.
A video demonstration of this recipe will follow. These egg muffins are a great item to have around the house. They are colorful, delicious and can get a dose of vegetables into kids first thing in the morning.
Heat your oven to 350 (180) and crack 5 eggs into a bowl. (this can be doubled if you have a large family.
- 5 eggs
- 1.5 cups mixed vegetables any kind. (I used shallot, green beans, tomato, etc)
- A few ounces or grams of whatever cheese you have in the house, cubed.
Pour into greased small or large muffin tins for small bake 12 to 15 minutes for large 20 to 25. You will see the results in the video.
Oh, and at the end is a bonus recipe, an easter egg, if you will.