Easy Egg Muffins

Prep time: 19 mins

Cook time: 15 mins

Total time: 34 mins

Make these in bulk on a weekend and store in the freezer for easy grab-n-go breakfasts during the week.

Serves: 12

Ingredients

• 12 eggs from pasture raised, local chickens

• 1 teaspoon of unrefined sea salt

• pinch of cayenne

• Extra virgin coconut oil

• 2 cups any variety of mixed vegetables (such as):

• ¾ cup tomato, seeded and diced

• ¾ cup kale, finely chopped

• ¼ cup raw cheese, grass-fed (such as hard cheddar)

• 2-3 tablespoons red onion, minced

Instructions

1. Preheat oven to 400 degrees

2. Add approximately half a teasppon of coconut oil to each muffin tin and using a wadded up paper towel or your hands, liberally grease each tin with the oil. The more oil, the easier the pan will clean up afterwards. Set aside.

3. Toss approximately 2 cups of fresh vegetables and/or cheese together in a medium sized bowl. Set aside.

4. Blend eggs together in a food processor, blender, or with a whisk. Add salt and pepper. Combine with vegetables and mix well.

5. Fill each muffin tin with egg batter until evenly distributed. Bake for 12-15 minutes until centers are just set but still jiggly and wet looking. Cool for 10 minutes. Extract muffins by tracing the border of each tin with a spoon and then scooping from the bottom.

Notes

When completely cool, store muffins in a freezer bag for up to 3 months. Reheat in the oven at 350 degrees for 10 minutes or microwave for 1 minute.