Egg Muffins

INGREDIENTS

• 9 free range eggs

• 2 cups chopped spinach

• 2 red bell peppers diced

• 2 green bell peppers diced (optional diced tomatoes)

• 1 tablespoon minced garlic

• 2 teaspoons onion powder

• salt and ground black pepper to taste

• 1 cup shredded mozzarella cheese

• 2 tbsp Coconut Oil

METHOD

1. Preheat oven to 375 degrees F (190 degrees C).

2. Grease muffin tins with a bit of coconut oil.

3. Beat eggs in a large bowl.

4. Sautee spinach, red bell peppers, green bell peppers, garlic, onion powder, salt, and black pepper in coconut oil. Place sautéed veggies into muffin tin.

5. Ladle the egg mixture into prepared muffin cups to about 3/4-full. Add the mozzarella to the top .

6. Bake in preheated oven until firm in the middle, 25 to 30 minutes.

Recipe Notes

Optional – make the crust of the muffins.

In a food processor mix 1 cup of organic flour, ½ cup grass fed butter and a pinch of salt. Press the mix into each muffin tin and bake for 10 mins. Sauté veggies and add them to the top of each muffin crust. Beat eggs and add them on top of the veggies with a sprinkle of the mozzarella cheese. Bake for 15 minutes and serve! These are great to freeze. All you do is warm, Go and Grab Breakfast