Kitchen Sink Egg Muffin Breakfast Sandwich

By Thursday, October 30, 2014 0 , , Permalink 0

Overview

HERE

Ingredients

  • 6 free-range eggs
    Cooked veggies;
  • sautéed white + green onions
  • sautéed spinach
  • sautéed zucchini
  • broccoli florets, chopped very fine
  • marinated artichokes, etc.
  • 3 Tbsp full-fat Coconut Milk
  • 2-3 cloves garlic, chopped
  • 4 Tbsp basil pesto
  • sea salt+pepper, to taste

Preparation Method

  1. Preheat oven to 350 and prepare muffin tin with coconut oil, or butter, or use paper muffin cups.
  2. Beat eggs together with coconut milk. Stir in cooked veggies, pesto + seasonings.
  3. Bake for 30-35 minutes, or until tops turn golden. I love using these muffins as a bun, and stacking leafy greens, avocado, tomato slices, beets, and maybe some grass-fed cheese in the middle. Feel free to spread a little grainy mustard on either side of the “bun” and there you have it!
Store in airtight container in fridge for 4-5 days, or in the freezer for quick breakfast muffins, or snacks in a pinch.
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Garlic Harvest Time!

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