I often make egg muffins on Sundays to serve for breakfast or to throw into lunches for a convenient, tasty, and healthy serving of protein.
I always begin by sautéing onions in grass-fed butter as well as any other vegetables I have on hand. This time I added broccoli and spinach and continued sautéing. I added the mixture to 8 beaten organic eggs. To enhance the flavor, I used salt & pepper, parsley, and a dash of paprika. I divided the mixture into a greased muffin pan and baked on 350 degrees for 20 minutes.
It yielded 12 muffins.
Feel free to add chopped meat (like ham or turkey for example) and a cheese of your choice.