Healthy Thyroid Living

My Favorite Recipes

My hubby and I both absolutely love these egg muffins and I pretty much always have them on hand. I love eggs and eat them literally every single day and this is one of my personal favorite ways. What’s even more awesome is that they fit anywhere in your day. Have them for breakfast, chop them up and put them in a salad for lunch, a great grab and go snack or have them as a side with dinner. So versatile.

Eggs can be a bit misunderstood. It’s common to hear that eggs are bad for you because they are high in cholesterol and high in fat; that they cause heart disease and are bad for you. What most don’t realize is that this may be true of your everyday conventional eggs, but it’s not true of eggs which are created the way nature intended.

The eggs produced by hens fed from pastures rather than those given feed, which contain grains, are actually very good for you. Here you can watch my video on the importance of eggs, what kind to buy, what to avoid and why this “natural” process is important. You’ve heard of omega 3’s right? Well, this is the golden ticket….. OH and did you know that your body “NEEDS” fat? Just needs to be the right kind and well, eggs are perfect!

You will notice several of my muffin cups look different. My kids love these also but they like them with different ingredients. This recipe is incredibly versatile and you can use whatever ingredients you want per cup.

An additional cool thing about the silicone cups is that you can color code a color to each person for an easy find in the fridge. 🙂 Pink is my daughter, orange is for my son and of course green and blue are for yours truly.

Once your cups are full of goodies, I like to use a shaker cup with the metal ball to shake my eggs. This really scrambles them extra well and makes filling your cups with eggs crazy easy.

I LOVE using the big bag of sausage from Costco that is Jones Dairy Farm links – super clean and precooked.

The egg muffins will last in the fridge for a good 5 days or so in a storage container. I like to keep them in the silicone cup while storing too. They will slide right out of the silicone cups super easy and will be ready to eat cold from the fridge or after about 30-45 seconds in the microwave. I love mine with guacamole – an absolute favorite combo of mine.

Tools you will need for these Egg Muffins:

Silicone muffin cups

Egg Shaker cup with ball

Egg Muffins

The PERFECT prep meal for any part of your day and they are so versatile

Prep Time = 15 minutes

Cook Time = 40 minutes

Servings = 6

Ingredients

1 Cup Baby Spinach Packed full and torn into smaller pieces
2 Cup Grape Tomatoes Approx 18
6 Links Sausage Links Cooked (I use Jones precooked - very clean)
1 Cup Feta cheese
1/2 Cup Mushrooms Chopped
1/2 tsp Himalayan or Sea Salt
1/2 tsp Pepper
8 Eggs *Pastured Eggs (Or 7 + 2 TBSP heavy cream if you like a creamier texture)

Directions

Preheat oven 350 .
Line muffin tin with silicone cups (no spray needed) Fill muffin cups with desired goodies
Add shaken eggs over the top. Don’t worry, it oozes down and covers it well even if the muffin cups are full.
Bake 40-45 minutes Enjoy for breakfast, lunch or dinner and even as a snack- Yum!

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