I think it’s quite obvious we love farm fresh eggs around here, along with adoring our chickens who produce them! That’s why I’m happy to partner with Nellie’s today to bring you this delicious breakfast recipe in celebration of National Egg Month.
Though we raise our own chickens, there are time when I need to supplement our egg reserves, especially around holidays and picnic time, when we are using plenty for recipes! When I need to do this, I’m very conscientious of what eggs we choose because we certainly don’t wish to serve our guests anything less than the farm fresh best and as a chicken owner, I only wish to support companies that treat chickens the way we do – with loads of respect!
Nellie’s is a company that fits my criteria. They are committed to providing better lives for hens by ensuring humane treatment and working with small family farms who offer sustainably produced eggs. The are the first Certified Humane® producer in the US. The chickens are never caged and Nellie’s adheres to the strictest standards of humane animal treatment, safety, and environmental sustainability. That’s a company mission that certainly matches my personal values.
To celebrate National Egg Month, I’m sharing my new favorite breakfast recipe to make with Nellie’s eggs. I saw egg cups being offered in our grocer’s freezer recently and thought for sure I could whip up something better and fresher at home. This inspired a little experimenting, tweaking some older casserole-type recipes handed-down to me to come up with a muffin version. A variety of cheese, meats and herbs later, I settled on my favorite version which features Asiago cheese, bacon and simple spices. The result is truly wonderful, a little gourmet egg bite that’s terrific for breakfast or brunch and pairs well with your morning cup o’ Jo. Hope you enjoy this recipe as much as I do!
Asiago and Bacon Egg Bites
6 Nellie’s Large Free Range Eggs
4 strips of bacon, cooked and crumbled
1/4 cup Asiago cheese, grated
1/4 cup milk
1 Teaspoon fresh parsley, chopped
Sea salt and black pepper
Preheat oven to 375 degrees Fahrenheit.
Line muffin tin with silicone baking cups or pre-grease muffin tin.
In a medium mixing bowl, add eggs, milk, a pinch of sea salt and a pinch of pepper. Whisk until smooth and milk and eggs are fully combined.
Add bacon, cheese and parsley. Stir until ingredients are fully incorporated.
Pour egg mixture a spoonful at a time into muffin tin cups, filling muffin cups 2/3rds full.
Bake egg muffins for 20 minutes or until center is fully set.
Remove from oven, all egg muffins to cool for 2 minutes. Remove muffins from muffin tin, serve and enjoy!
Remaining muffins may be stored in the refrigerator (in an air-tight container) for 3 days or in the freezer (in an air-tight freezer safe package) for up to 2 weeks, to be reheated in the microwave or toaster oven.
For more information on Nellie’s eggs and to find a retailer near you, visit
Do you have a favorite breakfast egg recipe?