Farmers Omelet Muffins (recipe)


Farmers Omelet Muffins


  • 1 quarter stick of Minerva Dairy Amish Butter
  • 1/4 lb. Minerva Dairy Smoked Raw Milk Cheddar, shredded
  • 1/4 lb. Minerva Dairy Farmer's Butter Cheese, shredded
  • 5 large farm-fresh eggs
  • 1 green onion, sliced
  • 12-16 leaves of baby spinach, baby kale, baby beet greens, stems removed
  • 1/4 cup baker's whole milk
  • Sea salt and black pepper to taste


  1. Preheat your oven to 375 degrees F.
  2. Soften your quarter stick of Minerva Dairy Butter and use it to butter a muffin tin generously.
  3. Lay a couple of the baby greens leaves in each of the muffin spots.
  4. Add enough of the Smoked Raw Milk Cheddar to each muffin, add a few slices of green onion and then top with shreds of Farmer's Butter Cheese.
  5. Whisk your eggs and milk until smooth and add enough mixture to each muffin space to cover ingredients.
  6. Add remaining green onion slices, any remaining cheese, and sea Salt and Black Pepper to taste to the top of each one.
  7. Bake until they rise and are golden. Serve immediately.

close video ad
Unmutetoggle ad audio on off