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!

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BROCCOLI CHEESE MUFFINS

 

Lunchbox Broccoli & Cheese Muffins
 
Prep time
Cook time
Total time
 
NGREDIENTS: 6 free range organic eggs ½ container of kite hill cream cheese (or sub with 4 oz regular) ½ 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
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Recipe type: Kid Friendly
Serves: 1 dozen
Ingredients
  • 6 pasture raised eggs
  • ½ container of kite hill cream cheese (or sub with 4 oz regular)
  • ½ 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 pasture raised butter or ghee (optional)
  • Herbamare or salt and pepper to taste
Instructions
  1. Place all ingredients in the food processor, then into mini muffin tins.
  2. Bake 25 minutes, let cool for 10, then remove and enjoy!

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