Egg pies are so very easy to make and versatile! They can be used for breakfast, dinner, and even school lunch. I like using these as breakfast for lunch with yogurt and fruit, and the it is a nice way to get another serving of veggies in for the kids, and they can hardly taste it!
BROCCOLI CHEESE MUFFINS
6 free range organic eggs
1/2 container of kite hill cream cheese (or sub with 4 oz regular)
1/2 block of goat feta cheese (or sub with cheddar, 4 oz), diced into 1 inch pieces
1 cup of cooked, seasoned broccoli or spinach (water squeezed out if using spinach!)
2 T butter or ghee (optional)
Herbamare or salt and pepper to taste
Place all ingredients in the food processor, then into mini muffin tins. Bake 25 minutes, let cool for 10, then remove and enjoy!