1 cup chopped tomatoes (use any vegetable desired as an alternative)
½ cup chopped onion
1 tsp garlic power
6 eggs
1 tsp salt
½ tsp black pepper
Directions
Preheat the oven to 350°F. Grease a muffin pan with olive oil.
In a pan, heat olive oil over medium heat. Add the asparagus, tomatoes, onion, and garlic, sauteing for 4 minutes. Remove from heat and let cool for 5 minutes
In a bowl, whisk the eggs, salt, and pepper. Stir in the cooked veggies.
Pour the egg and vegetable mixture evenly into the muffin cups.
Bake for 20 minutes until the tops are firm and eggs are cooked.
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Distribution Types
Food Pantries offer non-perishable staples and, depending on the site, occasional frozen or fresh items.
Fresh Food Distributions provide every household with about 20 pounds of fresh fruits, vegetables, dairy, bakery products, and, occasionally, meat. Depending on the site, you may be able to pick up for a maximum of 3 other households when picking up for yourself. You do not need to provide an ID to pick up food at these sites; however, you will be asked to complete a form with household information that is pertinent to our mission to support and serve South Michigan.
Soup kitchens provide freshly cooked meals on-site.
