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Servings 0

Ingredients

  • 2 tbsp ghee (or raw coconut oil)
  • 2 tbsp chopped shallot
  • ½ cup finely chopped cremini (baby bella) mushrooms
  • cup fresh chopped spinach
  • 2 tbsp red bell pepper (finely diced)
  • 2 large eggs
  • 1 cup egg whites
  • ¼ cup unsweetened homemade almond milk
  • tsp baking powder
  • ½ tsp smoked sea salt
  • 1 tsp freshly ground black pepper
  • ¼ cup diced fresh mozzarella cheese

Instructions

  • Preheat oven to 400°F. Grease or line 6 muffin tin wells.
  • Sauté shallots in 1 tbsp ghee over medium heat (1 min). Add mushrooms (3–4 mins), then spinach (1 min). Remove from heat and squeeze out moisture with a paper towel.
  • Whisk eggs, egg whites, almond milk, baking powder, remaining ghee, salt, and pepper until frothy.
  • Assemble: Divide veggie mix into muffin cups. Pour egg mixture over, filling each ⅔ full. Top with mozzarella.
  • Bake 20–25 mins until set. Serve warm or store in fridge/freezer for later.