Name: Breakfast Egg Muffins
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 ½ tbsp coconut oil (~¾ oz); 3 whole eggs (~5 oz); 1 cups mushrooms (sliced) (~2 ½ oz); 1 onion (medium sized) (~4 oz); ½ cups non-dairy milk alternative (almond, cashew, soy, ...) (~4 ½ oz); optional: 2 tsp basil (dry); optional: a tiny bit of black pepper; optional: a tiny bit of salt

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Category: Recipes

Total: 30 minutes

Prep: 30 minutes

Servings: 1

Ingredients

1 ½ tbsp coconut oil (~¾ oz)
3 whole eggs (~5 oz)
1 cups mushrooms (sliced) (~2 ½ oz)
1 onion (medium sized) (~4 oz)
½ cups non-dairy milk alternative (almond, cashew, soy, ...) (~4 ½ oz)
optional: 2 tsp basil (dry)
optional: a tiny bit of black pepper
optional: a tiny bit of salt

Instructions

Preheat oven to 350°F (175°C). Grease the muffin tin with half of the oil and set aside.
Whisk the eggs and milk well in a large bowl. Add seasonings (salt, pepper, basil; optional).
Peel and chop onion. Wash and chop mushrooms.
Heat a stove top pan to medium heat and add the rest of the oil. Add vegetables and cook for 5-8 mins. Stir often.
Pour the fried ingredients into the egg bowl and mix well. Use a ladle to pour the mixture in the muffin pan.
Bake for about 30 minutes until turning golden brown. Remove the egg muffins from the pan immediately and let cool.
Enjoy now or refrigerate for up to 3 days. (Tip: Ingredients equal one portion. Cook more than one serving at a time by multiplying ingredients by number of servings desired.)

Amount Per Serving
Calories		508
% Daily Value*
Total Fat		0
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 14		4.7%
	Dietary Fiber 4	16%
	Sugars
Protein 26

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Breakfast Egg Muffins