Egg and Veggie Muffins

Ingredients

Instructions

1. 1

   Preheat the oven to 190°C. Lightly grease 6 cups of a standard muffin tin with the melted coconut oil, making sure to coat the base and sides well so the eggs release cleanly after baking.

2. 2

   Prepare the vegetables: roughly chop the spinach, finely dice the mushrooms, finely chop the sun-dried tomatoes, and mince the garlic. Keeping the pieces small helps the muffins cook evenly and hold together better.

3. 3

   Crack the eggs into a bowl and whisk until the whites and yolks are fully combined and slightly frothy. Whisk in the salt and black pepper for even seasoning throughout.

4. 4

   Stir the chopped spinach, mushrooms, sun-dried tomatoes, and garlic into the eggs. Mix just until evenly distributed; the spinach may look bulky at first but will wilt as the muffins bake.

5. 5

   Divide the mixture evenly among the 6 greased muffin cups, filling each about three-quarters full. Bake for 16-18 minutes, until the tops are set and lightly puffed and the centers no longer look wet. A knife inserted in the middle should come out clean.

6. 6

   Let the muffins rest in the tin for 5 minutes to firm up, then loosen the edges with a small knife or spatula and serve warm. This short rest makes them easier to unmold without tearing.

Nutrition per serving

Notes

• •For the best texture, drain the sun-dried tomatoes well so excess oil does not make the muffins greasy.
• •If your mushrooms seem very moist, pat them dry after chopping to avoid watery egg muffins.
• •These keep well in the refrigerator for up to 3 days and can be reheated briefly in the oven or microwave.
• •Serve with avocado or a simple salad for a more filling paleo meal.

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