As you know, I love chatting each week with Matt Swaim on the Sonrise Morning Show, Sacred Heart Radio. With kids back in school, we decided eggs would be a good subject to talk about, since they’re often called the perfect food. And since we know breakfast is so important, the recipe I’m sharing is perfect for kids and everyone who need a nourishing, quick to eat, breakfast.

Along with Job and Luke, which have passages about eggs, there’s this one in Jeremiah that’s my favorite!

Jeremiah 17:11 –Like a partridge that hatches eggs it did not lay are those who gain riches by unjust means. When their lives are half gone, their riches will desert them, and in the end they will prove to be fools.

Eggs were an important part of the Biblical diet.  

Egg cookery was highly developed in Old Testament times. Among the ancient utensils was one with separate cavities to keep eggs whole and separate while cooking.  (Forerunners of our electric egg poachers!) . Eggs were also roasted in hot ashes. Eggs of all fowl were considered delicacies. Besides the chicken, eggs from ducks, geese and partridges were eaten. 

Health aspects of eggs

They have a huge amount of protein in the whites, plus the whole egg really is the perfect food. Eggs contain all 9 of the essential amino acids which are the building blocks of protein.

What about the color of eggs – are brown more nutritious?

No, the breed of the hen determines the color of the egg.

GRAB & GO HIGH PROTEIN EGG “MUFFINS” 

Prep time is about 5 minutes once you have everything measured out.

These are from a listener who says these make great “grab & go” breakfast muffins for the kids. (OR YOU!)

Makes about 6 egg muffins. Recipe doubles easily.

Now except for the eggs, feel free to do your own thing with add-ins. I like to add a few chopped green onions.

If you do add fresh spinach, cook it a bit, then drain to remove excess water.

If using frozen spinach, thaw and drain very well.

Ingredients

6 eggs

1/2 cup milk (optional)

Salt and pepper

Crumbled cooked bacon, ham, chorizo, sausage – whatever you like — about 1/2 cup or so

Shredded cheese – a good 1/2 cup or so

Handful spinach, chopped (see note above) 

Other good add ins: mushrooms, bell peppers, etc.

Parsley – optional but gives nice color 

Instructions

First, spray nonstick muffin cups (yes, even nonstick cups tend to have egg stick in them after baking) or line muffin cups with paper liners and spray those, too.

Preheat oven to 375.

Whisk eggs, milk and seasonings together.

Add meat, cheese and spinach. Whisk well.

Pour evenly into muffin cups.

Bake 15-18 minutes until eggs are set. 

Note: after they cool, the egg muffins will deflate. That’s normal.

Refrigerate, covered, up to 4 days. Reheat in microwave.

Freeze and reheat in microwave.