Husby made these one night when I was particularly sick and un-interested in food, but The Boy  was saying, ‘Eat! Eat! I need to eat!’ So we thought dinner was probably in order. He put these together in no time and they were really good. I can see doubling the recipe and having them on hand for breakfasts during the week – they’d heat up nicely! I also really liked the corn in them. We used fire-roasted corn and the extra flavor was nice.


Egg Muffins
from Gooseberry Patchs’
Hometown Harvest

3 eggs, beaten
1/4 c. milk
1/3 c. shredded Cheddar cheese
1/3 c. corn or green pepper
1/4 c. bacon, crisply cooked  & crumbled (we used diced ham, ’cause that’s what we had)

In a bowl, whisk together eggs and milk; mix in remaining ingredients. Spray 6 regular muffin cups or 18 mini-muffin cups with non-stick spray. Spoon egg mixture into muffin cups. Bake at 350 degrees for about 20 minutes, until set. Cool in pan 5 minutes before removing.

That’s it! Ready in a snap and a fantastic little shot of protein. We made homemade biscuits and honey butter to go with ours =) Be sure to check out the Perfectly Pumpkin Pancakes recipe (also from Hometown Harvest) and enter to win a copy for yourself here!

-Anna
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