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Italian Egg Muffins

A quick and easy breakfast or lunch on the go, these egg muffins are packed with protein and fit in the palm of your hand!

Ingredients

Scale
  • 12 pasture raised eggs
  • 2 + 2 tbsp coconut oil
  • 1 red pepper, chopped
  • 5 green onions, finely chopped
  • 6 collard leaves, finely chopped
  • 6 button mushrooms, chopped
  • 1/4 cup fresh basil, chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 350F.
  2. In a medium bowl add the eggs, sea salt and basil and whisk all ingredient until well combined. Set aside.
  3. In a medium skillet melt the coconut oil and cook the green onion, collard, mushroom and red pepper. Cook for 4-5 minutes or until the mixture begins to soften. The cooking process will continue in the oven so it doesn’t need to be fully cooked.
  4. Grease a medium size muffin tray with a paper towel and 2 tbsp of coconut oil.
  5. Scoop the vegetable mixture into the bottom of each muffin tin.
  6. Using a ladle pour the egg mixture over top the vegetable mixture.
  7. Place the muffin tray in the oven for 20 minutes or until cooked through.
  8. Serve and enjoy! Can be kept in the fridge for up to a week.

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