We inherited nine chickens a few weeks ago. The new ladies settled in quickly making peace with the five chickens already living on the McCoy ranch. I think the new girls inspired the old chickens to lay a few more eggs because we went from getting one maybe two eggs a day to 11 or 12 sometimes 13 eggs in a day.
Needless to say, we give eggs away, we eat a lot of scrambled eggs for breakfast and I am constantly looking for ways to use eggs. Can you put an egg on it? Doesn’t matter, we’re going to try!
After two weeks straight of scrambled or fried eggs on toast, I couldn’t eat them one more day. I needed a change. Like right that very moment. I’m always looking for ways to add vegetables into my diet and breakfast is one place I really struggle. I throw handfuls of spinach into smoothies but that’s about it. I wanted something quick and easy, healthyish and to use up some of the eggs collecting on my kitchen counter. For this recipe, I used a little breakfast sausage and a bunch of vegetables dug out from my refrigerator. I skipped the cheese but that would be a delicious addition to this recipe. I sprinkled mine with a little hot sauce and a slice of avocado. Crisis averted. Still eating those eggs but funny how a small change can make such a big difference.
Egg Casserole Muffins
- 12 eggs
- 1/2 pound breakfast sausage (you could also do ham or bacon instead), crumbled and browned, drained well of grease
- 1 medium zucchini, diced
- 1/2 yellow onion, diced
- 1 red pepper, diced
- 2 cups fresh spinach, chopped
- salt and pepper to taste
Start by preheating your oven to 350 degrees. Spray a 12-cup muffin tin well with cooking spray or line with muffin papers. In a large sauté pan, cook breakfast sausage until cooked through. Drain on paper towels and set aside. Using the same pan, sauté the zucchini, onion and pepper over medium-low heat until the vegetables are golden brown. Stir in the spinach and cook for 2 more minutes or until the spinach wilts. Salt and pepper. Turn the heat off and stir the sausage back into the vegetables.
In a separate bowl, whisk eggs together until well-combined. Salt and pepper eggs. To prepare the ‘muffins’ scoop the vegetable mixture into each muffin tin so that it’s about 1/3 to 1/2 way filled. Pour the eggs over the vegetables until each muffin tin is filled to the top. If you want to, sprinkle with cheese. Bake for 20 minutes until the eggs are firm and slightly brown around the edges. Allow to cool in the pan for 10 minutes. Run a sharp knife around the edges of the muffins before flipping them out of the tin. Allow to cool completely before storing in the refrigerator. To eat later, simply microwave the eggs for 30 seconds until they are warmed all the way through.