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    Egg Muffins

    Prep: 5 min. | Cook: 20 min.
    • 12 Clover Valley® Large Eggs
    • 2 Tablespoons Clover Valley® Minced Onion
    • 1/2 cup of Clover Valley® Mexican Blend Shredded Cheese
    • 1/4 Clover Valley® Real Bacon Bits
    • Clover Valley® Salt and Pepper, to taste
    • Clover Valley® Canola Oil Cooking Spray
    1. Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
    2. In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
    3. Add egg mixture halfway up into each tin of a greased muffin tin.
    4. Divide the three topping combinations into 4 muffin cups each.
    5. Bake for 20 minutes.
    6. Serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.

    What you'll need

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