Saturday, October 18, 2014

Flavorful Friday: Egg Muffin Cup Recipe

"For I know the plans I have for you," declares the LORD, "plans to prosper you and not to harm you, plans to give you hope and a future."

If you're like a lot of people, morning can be a busy time.  Finding a way to provide a quick, easy, and nutritious breakfast that your whole family will enjoy can sometimes seem impossible.  Today I'm here to help with a tried and true make-ahead breakfast recipe that fits the bill!  This recipe for Egg Muffin Cups is so flexible, I encourage you to play with it and make it your own.  You can make it morning of, or make it ahead and refrigerate or freeze portions to be easily available when needed.  Simply reheat in the microwave, in the oven, or in a skillet and you're ready to go!  Gluten free and healthy, this recipe is sure to be a hit!  This is also great to take to buffet pot luck breakfasts or brunches!

I always welcome comments and feedback, as well as suggestions on how I can make this a great resource for you!  Leave a comment here or email me at

Yours truly,

~ Country Mama Hippie Chic
AKA Brandi Schunk

Egg Muffin Cups Recipe


5 Slices of Natural Uncured Bacon
2 Handfuls Fresh Spinach, well-chopped
½ Yellow Onion, finely diced
1 Handful Fresh Broccoli, minced
1 Tbsp Unrefined Coconut Oil
9 Eggs
Celtic Sea Salt to taste
Fresh Ground Pepper Medley to taste
24 cup mini-muffin pan
Butter for greasing pan


Cook Bacon in pre-heated skillet, flipping and moving it about the pan regularly to cook evenly.  Remove bacon to paper towels to cool and drain.  Pour most of bacon grease out of pan (pour into a coffee filter suspended in the top of a jar to filter and collect for later use in cooking.)  Add Yellow Onion to pan with bacon grease and sauté lightly on medium heat.  Add Spinach and Celtic Sea Salt when onions start to become translucent and continue to sauté until spinach is wilted (slightly limp.)  In a separate pan, sauté Broccoli with Coconut Oil and Celtic Sea Salt until broccoli is soft.

While veggies are sautéing, move bacon to cutting board and mince well.

In a large bowl beat Eggs together with Celtic Sea Salt and Fresh Ground Pepper Medley.

Grease mini-muffin pan with butter. 

Add to each muffin cup the sautéed onions and spinach, the minced bacon, and the broccoli, building layers in that order.  Pour eggs slowly into each cup until about half full.  Once all cups have eggs, use the remaining eggs to completely fill each cup.  I find that doing this in two passes works well and gives the eggs an opportunity to fully incorporate into the veggies and bacon.  It also ensures that you have enough egg for each cup.

Carefully move muffin pan to middle oven rack and cook at 350 for about 30 minutes, or until golden brown on top and starting to brown around the edges.  Allow to cool on a rack for about 5 minutes.  Remove from pan and serve immediately, or transfer to the refrigerator or freezer for meals or snacks on a later day.  Note: Allow to cool completely in refrigerator before transferring to freezer to lessen occurrence of freezer burn.

Additional options:
·      Fresh spinach and broccoli can be replaced with frozen.
·      Could be made with only broccoli or only spinach
·      Top with shredded cheese before cooking.
·      Top with salsa and/or hot sauce when serving.
·      Serve with sour cream.
·      Add pre-cooked brown rice to the muffin cups first and press it down to make a “crust”.
·      Could be made with only broccoli or only spinach or practically any other veggies could be used in place of spinach and broccoli, carrots, asparagus, zucchini, yellow squash, tomatoes, etc.
·      You could also make these in larger muffin cups, or spread it all in a pie pan or casserole dish to make a quiche.
·      Sausage can be used in place of bacon, or the meat can be left off entirely.

·      You could also add cooked hash browns or chopped fried potatoes.

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