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

1. e-heat oven to 350. Lightly grease muffin tins with coconut oil, olive oil or grass-fed butter.

2. Chop veggies.

3. Whisk eggs well in a large bowl, add sea salt + pepper.

4. Stir in veggies. (If you’re making different flavors, you’ll need to ration the eggs into different bowls for each flavor).

5. Pour into muffin tins.

6. Bake for 20-25 mins, or until eggs are fully cooked through.

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