Spring Favorite Egg Muffin

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  • 12 organic eggs
  • coconut oil ghee or olive oil to grease the pan
  • ½ tsp sea salt
  • ground pepper to taste
  • 4 asparagus 4 stalks, ends removed, chopped
  • ½ cup mushrooms fresh, chopped
  • 1 tbsp fresh taragon minced
  • Preheat the oven to 350° F. Lightly grease a muffin tin with coconut oil, olive oil or ghee.
  • Chop your asparagus, mushrooms and herb. Whisk the eggs vigorously in a large bowl.
  • Stir in the salt, pepper, asparagus, mushrooms and tarragon.
  • Pour the egg mixture into muffin tins and bake for 20-25 minutes or until the eggs are cooked through.
Protein on the go just got a lot easier. Egg muffins are not only perfect for breakfast, but great to keep on hand for both snacks and throwing on a salad. They’re also a crowd pleaser for brunches or pot lucks. Consider them your clever little protein bombs.
Makes: 12 muffins