3 Quick & Easy Meals for the Busy Holidays: Episode 1 - Egg Muffins

EGG MUFFINS

Ingredients: (makes 6 muffins)

2 tbsp pre-cooked bacon

2 tbsp onions

2 tbsp mushrooms

3 tablespoons of chopped baby spinach

5 large eggs

1/4 coconut or almond milk

1 cup shredded cheese (we use mozzarella) 

salt and freshly ground pepper to taste

parsley or chives (optional)

DIRECTIONS:

1.)  Preheat the oven to 375 degrees.

2.)  Baste muffin cup tray with butter.

2.)  In a pan, sautee the onions, mushrooms & baby spinach in butter. 

3.)  In a medium bowl whisk the eggs & coconut milk

4.)  Add 1 cup of shredded mozzarella, the sauteed onion/mushroom and baby spinach into the bowl of eggs and coconut milk.

5.)  Bake for 15 - 20 minutes until egg is cooked through.  Easy way to check the egg: touch the middle of the muffins...if they are still wet and gooey, they'll need to be cooked a little longer.

6.)  Serve immediately or store the muffins in the fridge for up to 5 days. 

Enjoy!!!