Vegetable Egg Muffins
Ingredients
- 12 Organic Free-Range Eggs
- 1/4 cup non-dairy milk of choice (we like hemp, coconut, and macadamia nut milk options)
- 1/2 cup organic shallots, chopped
- 1 cup organic spinach
- 1/4 cup organic eggplant, chopped
- 1/4 cup organic zucchini, chopped
- 1/4 cup organic mushrooms, chopped
- 1/4 cup organic bacon, chopped
- Redmond Real Salt to taste
- Organic Pepper to taste
Instructions
Scramble the eggs with the milk
Add all other ingredients
Divide evenly into 12 muffin pan cups
Bake at 350 F for 20-25 minutes, until the egg is fully cooked
Add all other ingredients
Divide evenly into 12 muffin pan cups
Bake at 350 F for 20-25 minutes, until the egg is fully cooked
Recent Comments