Egg Muffins with Mushrooms and Spinach
- Serving Size2 -3
Ingredients
- 1 T approved oil
- 6 oz mushrooms, thinly sliced
- 6 eggs
- ¼ cup coconut milk
- ¼ tsp salt
- 3/4 cup spinach, cooked and drained (about 8 oz fresh spinach)
- 1 tsp grated parm cheese per muffin on top, optional
- sea salt, to taste
Directions
1
In a large skillet, heat approved oil on medium-high heat, and add thinly sliced mushrooms, sprinkle with salt, and cook for about 10 minutes until mushrooms soften and release juices.
2
Preheat oven to 350 degrees. Grease muffin tins with approved oil.
3
In a large bowl, beat eggs until smooth. Add coconut milk and salt, then mix. Stir spinach, cooked mushrooms into the egg mixture. Ladle the egg mixture into greased muffin cups ¾ full.
4
Bake for 25 minutes. Remove from the oven, let the muffins cool for 30 minutes before removing them from the pan.
Recipe adapted from: juliasalbum.com
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