Here's my slightly embellished version of a lovely recipe from Lauren at Eat Drink and Be Hopeful
. Enjoy your spring eggs, and do your best to get ones with deep yellow-orange yolks that sit up high on the egg whites like little sentries perched up high! You can be assured that the deeper the yellow-orange color, the more nutritious the eggs and the happier the chickens who laid them.
8 large eggs
1 /2 c. dairy milk, almond milk, or coconut milk
1 c. chopped cherry tomatoes
Choose 2-3 of these:
1 /2 c. chopped green bell pepper
1 /2 c. chopped spinach
1 /2 c. smoked salmon
1 /2 c. asparagus, in 1 /2 inch segments
1 /2 c. mushrooms, finely chopped and lightly sauteed in olive oil
1 tsp. kosher salt
1 tsp. white pepper
With your finger, lightly spread each cup of a 12-cup muffin tin with olive oil. Whisk together the eggs and milk, and season with salt and pepper. Fill muffin cups 3/4 full with egg mixture.
Sprinkle bits of tomatoes, pepper, salmon, mushrooms, asparagus and/or spinach in each cup. Bake at 350 degrees 8-10 minutes until eggs puff up and are just barely set. Let cool a few minutes, loosen, and serve immediately. You can refrigerate the leftovers for later.
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