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)
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.
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