1/4 cup red bell pepper, diced
1/4 cup carrots, grated
1/2 cup fresh spinach, chopped
2 to 3 tablespoons fresh basil, diced
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
10 – 12 pastured eggs
You can choose these ingredients to your taste-
Tuna (in brine)
Preheat oven to 375 degrees. Well grease a 12-cup muffin pan with coconut oil.
Chop or break the chicken if using or flake fish
In a medium bowl, combine your meat or fish, red bell pepper, shredded carrots, spinach, and basil. Set aside.
In a large bowl, whisk together eggs, salt and pepper. Add egg mixture to the meat/or fish and veggie mixture and stir to combine.
Using a measuring cup fill muffin cups with egg mixture being sure not to fill cups to the rim.
About 1/4 to 1/3 cup in each cup.
Bake the egg muffins for 20 to 25 minutes or until eggs are set in the middle.
Makes about 12 to 16 muffins.
Muffins can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Brilliant easy and healthy breakfast to eat on the go!
You can even enjoy them as a snack or re-heat a few for a quick lunch. Perfect for this who are gluten and wheat free or vegan (this depends what ingredients you choose to put in them!).
Based on Heather’s blog multiply delicious
Great recipes on here!