Dillsburg, Pennsylvania
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All rights reserved Kaley Liddick

Hearty Egg Muffins



• 5 eggs

• 2 tbs melted coconut oil, butter, or bacon fat

• Salt & pepper to taste

• 1/8 cup milk of choice (sub bone broth or leave out)

Add-ins (pick at least 2)

Pre-cooked (can be browned together or cooked ahead):

• 1/2 lb browned breakfast sausage

• 1-2 strips bacon

• 1/8 cup mushrooms, diced

• 1 small sweet potato, diced

• 5-6 Brussel's sprouts, shredded

• Caramelized onion


• 1/2 a zucchini, shredded (raw)

• 1/8 cup cheese, shredded

• 1 carrot, shredded

• 1/4 medium onion, diced

• 1 clove garlic, minced

• 1/2 a bell pepper, diced

• 1/4 cup chopped fresh greens

• 1 small tomato, diced

• Jalapeño, to taste

• Dash of herbs & spices (turmeric, oregano, sage, paprika, etc.)


• Avocado

• Chives

• Fermented Veggies

• Hot sauce or salsa


1. Preheat oven to 350 degrees.


2. Prepare your pre-cooked ingredients, if needed. They can all be cooked in the same pan after browning your sausage or bacon. I also melt my added fat into the pan.


3. Combine all dry ingredients except toppings in a large mixing bowl. If adding cheese, reserve a handful.

3. Pour into reusable muffin liners placed on cookie sheet or into a greased muffin pan. Fill each muffin about 3/4 full. Sprinkle your reserved cheese on each muffin.

3. Bake for 15-20 minutes, until set and nicely browned on top.

4. Serve with your favorite toppings and enjoy!

Can be stored in the fridge for 1-2 days and reheated in the oven.

Servings: Makes roughly 2-4 servings, depending on how many add-ins you include