• Elizabeth | Dietitian Nutritionist

Recipe : 5 Easy Egg Recipes

By : Elizabeth Ray MS RDN LD

Sheet Pan Eggs are easy to make & versatile to eat!

RECIPE 1 : Sheet Pan Eggs

This recipe is easy and ensures produce isn’t thrown out. It’s also a family favorite that continues to provide quick meals and snacks throughout the week. These Sheet Pan Eggs are also versatile. For instance, you can make it a quick breakfast tortilla or sandwich for lunch. You can also use the recipe to make a egg frittata or mini muffins!


1 dozen eggs

1/2 cup milk, I used unsweetened almond milk

1 pound pork sausage

2 Tablespoons Oomph Cooking Blends No. 3 Sofrito, Oomph Cooking Blends “are an innovative healthy shortcut to ‘YUM!” I am currently collaborating with Oomph Cooking Blends along with a group of Whole30 Coaches to create a collection of holiday recipes! Go to https://www.oomphcooking.com to learn more!

1/2 cup kale

1/2 cup micro-greens

1/2 cup salsa

Optional ingredients : mushrooms, any leafy green, peppers, onions, tomatoes, cheese, bacon, ham, and more! Remember this recipe is great for using up the new or old produce you have on hand so that you can avoid food waste.

NOTE: With the exception of milk and Oomph Cooking Blends, this recipe is 100% made from foods found at the local Farmers’ Markets and Orchards.


  1. Set oven at 400 degrees.

  2. In a large pan, cook the pork sausage and Oomph Cooking Blends No. 3 Safrito.

  3. While sausage is cooking, wash, dry and then chop kale. Add kale, micro greens and salsa to pan when the sausage is brown. Mix ingredients, cover pan with a top, and reduce heat.

  4. In a large bowl, add eggs and milk. Mix ingredients until yolks are completely broken up.

  5. Pour sausage and vegetable mixture onto an 18” x 26” sheet pan. Next, pour egg mixture on top.

  6. Bake for 20 minutes.

  7. Salt and pepper to taste, and enjoy!

RECIPE 2 : Egg Muffins, Basic Recipe


1 dozen eggs ; I purchase eggs from Farmer’s Market


1) Set oven at 375 degrees.

2) Crack eggs into muffin tin (my tin is non stick so no need for oil). Place muffin tin into oven and bake for 10-15 minutes. I usually check my eggs at 10 minutes, because I prefer of ‘runny yoke’ but sometimes I will cook egg throughly to resemble a hard boiled egg consistency for 15 minutes. Once baked to preference, I eat or store in a container in my refrigerator.

RECIPE 3 : Egg Muffin, Hash Brown Basket Variation


Hash Browns ; I use non-GMO Alexia Yukon Select Hash Browns because these hash browns have only 6 ingredients that I can pronounce

1 dozen eggs


1) Set oven at 375 degrees.

2) Cook hash browns according to directions. Fill muffin tin cups with cooked hash browns like mini ‘pie crusts.’ Bake for 10 minutes.

3) Take out muffin tin with baked hash brown baskets, crack eggs into the baskets. Place muffin tin back into oven for another 10-15 minutes until eggs cooked to preference.

I like to eat Muffin Tin Eggs for a quick snack or add them to a salad to up the nutrition of my meal.

RECIPE 4 : Egg Muffin, Bacon Wrap Variation


1 dozen eggs

12 slices of Bacon ; I use Applegate Natural Uncured Turkey Bacon for a sturdy wrap


Set oven at 375 degrees. Cook bacon according to directions. Once bacon is cooked, wrap bacon around each muffin tin cup to resemble a ‘crust.’ Then crack eggs into the center of the bacon wrap. Place muffin tin into oven for 10-15 minutes, or until egg are cooked to preference.

I used a brick muffin tin to add some fun for this variation.

RECIPE 5 : Egg Muffin, Farmer’s Market Variation


1 lb. Sausage, from S&B Bell Farms

1 dozen Eggs, from S&B Bell Farms

1/2 cup Salsa, from Padgett’s Produce

2 cups Spinach, from Modern Heritage Farm


1) Set oven to 375 degrees. Cook sausage in non stick skillet on medium heat.

2) While sausage is cooking, grab a large bowl. Break the eggs into the bowl, and mix the eggs until the yokes and egg whites are combined. Add salsa and spinach to eggs, and mix. 3) Next, grab a non stick muffin pan. Add the egg/salsa/spinach mixture to each muffin cup. Check on sausage, and when fully cooked, add sausage to the tops of the egg mixture muffin cups.

4) Place muffin tin into oven. Bake for 15-20 minutes. When the eggs are fully baked remove muffin tin from oven. Carefully remove the egg muffins with a small spatula. Salt and pepper to taste, and enjoy!

Elizabeth Ray, MS RDN LD works as a registered dietitian nutritionist helping people improve their relationship with food and with themselves. Her Instagram handle is @wholefoodbeliever, and she can be found on Facebook at https://www.facebook.com/e3trition. Elizabeth has also has a blog at https://www.wholefoodbeliever.net.

#farmersmarketRDN #whole30 #whole30recipes #whole30approved #whole30certifiedcoach

#hcfmfillsmyplate #farmersmarketmeal #kentuckyproud #hardincountyfarmersmarket

For your information only. The statements on this website and/or in this article are opinions. Wholefoodbeliever is not providing medical or nutritional advice, treatment, or diagnosis.

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