Spring and a Super Simple Recipe

The first buttercups have arrived!  Spring is here.  Our new chicks are huddled in the barn and these two are snuggled down in the hay, awaiting even warmer weather!

They are small and oh so cute! 

So, spring has sprung.  The pigs have arrived.  Indeed, it is my favorite time of year.  Each day is waiting for me to discover something new.  Like yet another rooster trying to get into my chicken coop.  Believe me, the scary lady running through the barnyard dressed in pink fleece jammies and muck boots is enough to scare anyone.  He hasn't been back.  The other two, just to keep you updated, haven't been spotted for the past week or so.  The red one disappeared first.  Now weeks later the beautiful green one is gone too.  I suspect there are some fat coyotes in the neighborhood.

I wanted to share a super easy and yummy recipe with you today.  It is the perfect combination of simple and delicious. 

 BREAKFAST EGG CUPS:

Veggies, chopped  (Use what you have on hand.  I have used broccoli, mushrooms, red onion, green, red, yellow, or orange bell peppers, and celery)
Cooked, crumbled sausage or bacon or even chopped ham (Again use what you have on hand!)
Eggs (1for every egg cup you want to make), beaten

Heat oven to 400 degrees.

Grease a muffin tin (I use coconut oil). 
Place chopped veggies and meat in each muffin tin.  Fill the muffin tin about 1/2 full.

Beat your eggs and gently pour them into the muffin tin.  Leave a bit of room to allow you to stir and incorporate the ingredients.

Bake at 400 degrees for 20 minutes.

So simple and easy!  These are great for a brunch or special breakfast.  They even freeze well and can then be eaten any old time.  If you are not dairy free, you can even add cheese to the mix. Or try topping them with sour cream and salsa.  The variations are up to your imagination.