I'm always looking for ways to use up some eggs in a new creative way (besides scrambled eggs every morning!). And now that the garden is taking off I have some veggies to work with too (will have a lot more here soon, but not quite as many yet). I'm absolutely addicted to arugula! I cant get enough of it! SO I thought I would try baking with it...along with some eggs (somehow!). I called my mom for baking advice (which I always do when I am in a mental rut and dont quite know if something will work out in the kitchen like I hope or want it to!). We bumped a couple ideas past each other and ended up with this fun little diddy :) (I'm not really a big fan of following recipes, mainly because I rarely have all the ingredients I need in the fridge...so I experiment, and call my mom for experimental advice!)
1: Mix up your eggs with a little salt (use 9 eggs for a 12 cup muffin pan) and chop your veggies and herbs (I used fresh spinach, arugula, chives and basil from the garden) 
2: Oil your muffin cups/stone (don't use paper muffin cups, I tried this and it really didn't turn out as good)
4: Put your chopped veggie and herbs over the bread
5: Pour the eggs over your chopped veggies in your muffin cups
7: Refrigerate at least 2 hours -24 hours (the bread needs time to soak up the juices and the salt needs time to work into the veggies and release their juices)
8: Preheat oven to 325 degrees and cover your pan with parchment paper and bake for about 30 minutes covered and then about 20-30 minutes uncovered....until a knife inserted into the center comes out clean
9: Let them set in the pan for a couple minutes then remove them to a cooling rack
10: Enjoy
I made some focasia bread to go with my breakfast egg muffin and cut up some fresh radishes that I picked this morning...mainly because it needed some extra color :)
You can also do this recipe for any type of pan as well. (this size loaf pan I used about 10 eggs per pan for the egg mixture)
Oooo..I'm gonna do this tomorrow!
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