Mushroom Ham Egg Muffins GF CF
Mushroom Ham Egg Muffins fit just about any diet plan you can think of, low carb so good for Paleo and Primal, Atkins, South Beach Diet, anti-inflammatory and GAPS friendly and just overall tasty, fix these easy breezy egg muffins and freeze for the perfect, fast breakfast on the go!
Makes 12-18 of the most fabulous gluten free, dairy and casein free happy little Mushroom Ham Egg Muffins in the world! Easy GF CF muffins for breakie on the run!
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)
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 by pulsing.
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 about 20 muffins for us ~ so yummy Mushroom Ham Egg Muffins are well worth making extras to feed the freezer!
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.