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
INGREDIENTS:
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
DIRECTIONS:
Place all ingredients in the food processor, then into mini muffin tins. Bake 25 minutes, let cool for 10, then remove and enjoy!
