Ingredients
Scale
- 1 tablespoon coconut oil, avocado oil, or organic ghee
- Coconut oil spray for the muffin tins (optional)
- 8 organic pastured eggs
- 2 cups baby spinach
- 1 cup sliced mushrooms
- Salt and pepper to taste
- 2 garlic cloves, minced (optional)
- Full fat crumbled goat cheese (optional)
Instructions
- Preheat oven to 350 degrees Fahrenheit
- Chop up all your veggies, nice and small
- Crack and whisk eggs in a large measuring cup, to make for easy pouring later
- Heat a non-stick pan over medium heat. Add oil, then add all veggies. Season with salt & pepper and sauté for 5-7 minutes
- Let veggies cool slightly, then add veggies to your large measuring cup with your eggs and stir gently to incorporate
- Grease a nonstick 12-muffin tin with coconut oil (spray makes this easy!), and pour the egg/ veggie mixture evenly into the muffin pan, filling each cup ½ – ¾ of the way (leaving room for mix to rise)
- Bake for about 15 minutes or until tops are a bit springy and firm to the touch. Careful not to overcook
- Let cool in pan for few minutes before removing. Store in an airtight container in the fridge for up to 4 days. Or freeze for an easy grab and go breakfast anytime
Serving suggestion: Top with 1/3 of an avocado, a pinch of sea salt, and fresh sliced tomatoes.
- Prep Time: 10
- Cook Time: 20