When the clocks spring forward, our mornings arrive a little earlier than we might like. The shift into daylight savings time can leave many of us feeling groggy and rushed, but it also marks the beginning of one of the most exciting seasons at the farmers market–Spring!
Not only have the first strawberries been spotted at McConnell Farms (North Asheville Tailgate Market), but more spring veggies, like green onions, are making their first appearances, too. Buncombe County farmers tailgate markets are full of fresh ingredients that can transform a quick breakfast into something energizing and satisfying.
Meal prepping is one way to make breakfast easy for yourself and egg muffins are your ticket! With nearly endless combinations, making a big batch of egg muffins can help you take breakfast on the run and all you need is a muffin pan, a dozen eggs, and fresh market ingredients of your choice.
Start by preheating your oven to 350 degrees. In a large skillet on medium heat, combine your preferred ingredients that might include sausage, spinach, kale, mushrooms, spring onions, and soon-to-arrive asparagus. Cook until your meat is browned or your greens are wilted. Whisk together eight to ten eggs with salt and pepper to taste. Grease your muffin pan and fill each muffin cup halfway with your cooked ingredients. Pour in the whisked eggs, filling each cup but leaving a little space at the top. If you want to add any cheese, including dollops of goat or sheep cheese from Spinning Spider Creamery or Grassroots Farm & Dairy (both at North Asheville and River Arts District markets), do so now. Bake for 20 minutes, or until a toothpick comes out clean. Once ready and cooled slightly, use a butter knife to scrape the edges and pop out the egg muffin. Store the meal-prepped muffins in an airtight container in the refrigerator for up to 5 days, or freeze them to last longer. When you’re ready for your quick breakfast, pop a few out of the fridge or freezer and reheat in a microwave or air fryer until warmed through.
Find mushrooms from Black Trumpet Farm (North Asheville and River Arts District markets) and Stump Farms (Asheville City Market) along with the first of the spring onions from Lee’s One Fortune Farm (Asheville City, Black Mountain, River Arts District, and Weaverville markets) and New Roots Market Garden (North Asheville Tailgate Market). Fresh eggs are available at every Buncombe tailgate market.
A bagel sandwich is another way to easily kickstart your morning while taking in the taste of the spring season. Markets are filled with bagel bakers galore including Hawthorne House Bakery (North Asheville Tailgate Market), Honey Badger Bakes (Asheville City and River Arts District markets), Four Sisters Bakery (Asheville City and Black Mountain markets) and East Fork Bakery (Weaverville Tailgate Market). Toast your plain, jalapeno cheddar, or everything bagel, sizzle up some bacon from Dry Ridge Farm (Asheville City and North Asheville Markets), layer on a fried egg, smear on some cream cheese or homemade garlic aioli, and add some fresh spinach or lettuce mix. This is another breakfast option that is truly a choose your own adventure moment.
Need something even easier? Stock your home with fresh pastries like croissants and savory tarts from a number of market vendors, or pick up a premade quiche from Sweetheart Bakery or Barnhouse Kitchen (both at North Asheville Tailgate Market).
At winter markets, find a variety of winter produce including leeks, spinach, collards, and lettuce, mixed greens, and root crops like potatoes, radishes, and carrots. You’ll also find farm-fresh eggs, cheese, bread, pastries, fermented products, drinks, and prepared foods. As always, you can find information about farms, tailgate markets, and farm stands, including locations and hours, by visiting ASAP’s online Local Food Guide at appalachiangrown.org.