Savory Breakfast Muffins

These are a great breakfast to make ahead of time and heat up in the morning when you need a quick and nutritious breakfast. They're also a great alternative to high sugar muffins and a great options for the kiddos!

Ingredients:

• 9 Organic, Pasture-Raised Eggs
• 1/8 cup Unsweetened Almond or Coconut Milk
• 1/2 tsp Himalayan or Sea Salt
• 1/2 tbsp Extra Virgin Olive Oil or Organic Grass-Fed Ghee
• 1/2 cup Red or Yellow Onion, diced
• 1 cup Organic Mushrooms
• 2 Garlic cloves, minced
• 2 cups Organic Kale or Spinach Leaves, packed and finely sliced

Options:

• Add roasted tomatoes.
• Add organic chili or hot sauce.

Directions:

1. Preheat oven to 350. Whisk together eggs, almond milk and salt in a mixing bowl and set aside. You can sub coconut milk for almond if you like.
2. Heat ghee or olive oil in a frying pan over medium heat. Add onion and mushroom and sauté for 5 minutes or until onions are translucent.
3. Add garlic and kale and continue to sauté just until kale is wilted. Remove from heat and add to mixing bowl with eggs. Mix well.
4. Line a muffin tray with liners (parchment paper cups work best). Evenly distribute the egg/kale mixture across the muffin tin leaving some room at the top as the egg will rise. Bake in the oven for 20 minutes.
5. Remove from oven and let cool before removing the liners. Enjoy!