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Haven's Baked Egg "Muffins"

This is a fun group activity, and a great way for everyone to personalize their breakfasts. They also freeze quite well, so these fun little egg muffins are pretty much the ideal recipe. Play around with leftover roasted veggies and different cheeses.

Chef Tip: Just don't overfill or you'll end up with a hodgepodge. We've made that mistake, and even though they taste great, it's not all that aesthetically pleasing.


  • A dozen large eggs

  • Salt

  • 1/4 cup fresh spinach, roughly chopped

  • 8 cherry tomatoes, halved

  • 1/4 cup sautéed sliced mushrooms

  • 1 onion, chopped and sauteed

  • Haven’s Kitchen Herby Chimichurri, and Red Pepper Romesco sauces

  • 1/4 cup shredded mozzarella cheese

  • 3 scallions, chopped



Preheat oven to 350°F. Lightly grease a 12-cup capacity muffin tin with butter or oil


In a large bowl, whisk together eggs and salt


Add egg mixture a little under halfway up into each section of the tin using a measuring cup


Add various veggies and sauces, top with cheese shreds and scallions


Bake for 15-20 minutes, until set

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco and sauce.

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Nutrition (per serving)

  • Calories = 140

  • Total fat = 8g

  • Total carbohydrates = 5g

  • Fiber = 1g

  • Protein = 11g

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