Ingredients

• BASE
• 12 Medium Pastured Eggs
• 2 Tbls Onion, Finely Chopped
• Salt and pepper, to taste
• Spinach, Bacon, Mushroom and Pepper:
• 1/4 cup fresh spinach, roughly chopped
• 1/4 cup cooked bacon, chopped
• 1/4 cup sliced brown mushrooms
• 1/4 cup red bell pepper, diced

Cooking Instructions

NOTE: Add your own options if you are in the mood

Preheat oven to 325F. Lightly rub a 12-cup capacity muffin tin with coconut oil or use muffin papers.

In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.

Add egg mixture halfway up into each tin of a greased muffin tin or paper.

Divide toppings across muffins

Bake for 20 minutes at most - check to see if getting brown on top. They will continue to cook after you take them out.

Serve OR store in an airtight container in the refrigerator for up to 5 days and reheat when ready to serve. They are also delicious room temperature

Serving Instructions

2 - 3 depending on muffin size...

Notes

I sometimes have too much and will just cook up the remaining right there on the stove. If you have another muffin tin, you can use that as well.