Categories: Breakfast
Ingredients
- This recipe makes about 12 muffins.
- 12 eggs (organic, free range)
- A little coconut oil, olive oil or grass-fed butter to line the muffin tins with
- Sea salt + pepper to taste
- Vegetables — I made the following 3 kinds:
- Tomato + basil (1/4 cup chopped tomatoes, 1/4 cup chopped fresh basil)
- Kale + garlic (1/2 cup chopped kale, 3 cloves chopped garlic)
- Cilantro + green onion (1/4 cup chopped cilantro, 1/4 cup green onion)
Directions
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e-heat oven to 350. Lightly grease muffin tins with coconut oil, olive oil or grass-fed butter.
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Chop veggies.
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Whisk eggs well in a large bowl, add sea salt + pepper.
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Stir in veggies. (If you’re making different flavors, you’ll need to ration the eggs into different bowls for each flavor).
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Pour into muffin tins.
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Bake for 20-25 mins, or until eggs are fully cooked through.