This post was written in partnership with Nellie’s Free Range Eggs. Compensation was provided.
Y’all there are only 16 days until Thanksgiving and then just over a month until Christmas! Already everywhere I go I am assaulted by the ‘holiday goodies’ and know that now is the time to keep healthy, protein based food as a staple in my morning routine. If you’re a frequent reader of my blog you already know that if I’m going to eat breakfast it’s got to be easy or it’s not going to happen. Thankfully I have found a tasty and efficient way to do that with Nellie’s Free Range Eggs and my muffin pan. Plus it’s a breakfast you can easily prepare for a crowd (think holidays!) and batch freeze to grab and go on busy mornings.
When approached to share a recipe with Nellie’s Free Range Eggs for my blog, that was the first I had heard of them. Which of course prompted me to do a bit of reading about the company. So let me tell you a little bit about them.
All Nellie’s Free Range Eggs come from happy, healthy free range hens who are raised in a beautiful, wide-open, grassy pasture. When you buy free range eggs from them, you’re bringing that gold standard of quality nutrition to your family. Their eggs come in medium, large, extra-large, and jumbo. They’re also Certified Humane®. All their free range farms are Certified Humane, which means they follow the highest standards of kind, humane farm animal treatment.
Isn’t that the kind of food you want to feed your family? I say: “Yes, please.”
Check out their packaging… the little girl hugging the hen.. adorable!
Do me one favor if you do nothing else after reading this blog post, at the very least go visit their website: https://www.nelliesfreerange.com/. I say this because I was so engaged by the landing page videos clips I couldn’t help but want to learn more about Nellie’s Free Range Eggs and their tag line “We love our hens, you’ll love our eggs.”
And we DID love their eggs for breakfast. And this is quite the yummy recipe to use them in. These egg muffins will go in our breakfast rotation and if your family is anything like mine, you’ll have to make a double batch to have extra to freeze.
- 1 cup chopped kale
- ½ cup diced mushrooms
- ¾ cup diced ham
- ¼ cup cooked diced bacon
- 1 cup shredded cheddar cheese
- 12 eggs
- 1 tsp salt
- ¼ tsp pepper
- Preheat oven to 350°F and coat a 12-cup muffin tin with nonstick cooking spray
- Divide the kale, mushrooms, ham and bacon between the cups in the muffin tin. Top each with a slight heaping tablespoon of cheese.
- Crack the eggs into a mixing bowl, add the salt and pepper and beat lightly.
- Divide the egg mixture evenly between the muffin cups.
- Bake for 20-25 minutes, or until eggs are set and top is lightly golden brown.
A tasty protein packed breakfast that you can make for a crowd. We know how crazy it can be to be cooking breakfast meals when guests stay for the holidays — but there are exceptions to every rule, and this is pretty simple to toss together for when you’re cooking for more. Add some fresh fruit to the plates and BAM! delicious, nutritious and easy.
It’s a great way to use up the holiday leftovers. Replace the ham with turkey or substitute spinach for the kale. Add a little color to your egg muffins and use red and yellow bell peppers instead of mushrooms or add a different variety of cheese. The possibilities and creativity are endless. Get ready to channel your inner chef!
You no longer need to stop at the drive thru before work either. Make an extra batch of egg muffins and when they’re done cooling freeze them in air tight containers or baggies. Then when you need a quick breakfast, remove them from the container or bag, place one on a microwave-safe plate and heat for 1 minute (+10 seconds if needed). Let stand 1 minute and voila, breakfast on the go. If you’re heating 2, increase time to 1 1/2 minutes (+10 seconds).