21- spinach & mushroom egg muffins
Print recipe| Serving Size 1 muffin (makes 12) | |||
| Per Serving | |||
|---|---|---|---|
| Calories | 112 kcal | ||
| Protein | 7g | ||
| Total Carbohydrate | 2g | ||
| Total Fat | 8g | ||
| Fibre | 1g | ||
Ingredients
- 12 Large eggs
- 1/2 cup heavy cream or coconut cream
- 1 heaped tablespoon coconut flour
- 2 cups spinach
- 1 cup mushrooms
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Optional
- 1 Medium avocado
- 1 Small tomato
- 6 tablespoons sour cream
Directions
| Step 1 | |
| Preheat the oven to 350 degrees and grease a muffin pan with cooking spray or butter. | |
| Step 2 | |
| In a large bowl whisk together the eggs, cream, coconut flour, onion powder, salt, and pepper. Distribute mushrooms and spinach into cupcake pan. Pour in egg mixture. | |
| Step 3 | |
| Bake for 18-20 minutes. Remove from oven and let cool before running a knife along the edges to release. Top each muffin with sliced avocado, a dollop of sour cream, chopped tomatoes, and a sprinkling of cheese if desired. | |