Spinach Mushroom Ham Egg Muffins GF CF
Spinach Mushroom Ham Egg Muffinsfit just about any diet plan you can think of, low carb so good for Paleo and Primal, Atkins, South Beach Diet, GAPS friendly and just overall tasty, fix these easy breezy egg muffins and freeze for the perfect, fast breakfast on the go!
Egg Mixture
- 12 eggs
- 1 cup So Delicious PLAIN Coconut Milk
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- 1/2 teaspoon cayenne pepper
- 2 cubes jalapeno/cayenne mix (optional ~ or 2 jalapeno peppers chopped)
- 4-6 cups spinach
Veggie Meat Mixture for Egg Muffins
- 2 cups mushrooms chopped
- 1 package of ham, chopped
Super fast version! Preheat oven to 375 degrees.
Get a muffin tin ready. We used paper cups and sprayed them lightly with non-stick spray. Into each muffin cup, we put about a tablespoon of chopped mushrooms along with chopped ham.
Crack eggs into a separate dish, and throw into food processor. Add milk, salt and pepper, cayenne and blend. Add fresh, whole spinach and pulse several times. Add a little more spinach if desired, I did a little more than half of a large tub, and pulse until well blended.
Grab a measuring cup 1/2 cup size and spoon egg batter into each muffin tin, filling about 3/4 full. Bake for 25-30 minutes, then enjoy.
This recipe made 24 muffins for us, we did have to add a 2 extra eggs to the 2nd batch to finish off the last few muffins! Spinach Mushroom Ham Egg Muffins are so good, they are well worth making extras!
Spinach Mushroom Ham Egg Muffins freeze beautifully in a container, and can just be popped into the microwave and thawed for a super simple, protein packed breakfast to go.