Egg Muffins

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Makes 6, 2-muffin servings


  • 12 whole eggs, beaten

  • ¼ cup chopped onion

  • 1 clove garlic

  • ½ cup chopped asparagus (or other vegetable you prefer)

  • ½ crumbled or diced chicken sausage

  • Salt and pepper to taste


  1. Preheat oven to 350. In a pan, saute onions and garlic. Add chicken sausage and asparagus and cook until sausage is cooked through.

  2. Add vegetable and sausage mix to beaten eggs, add salt and pepper.

  3. Pour into greased muffin tins, fill ¾ full.

  4. Bake for about 20 minutes, or until the muffins completely puff up in the center.

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Emily Grass