Original and delicious paleo egg muffins!
- 8 oz sliced mushrooms
- 2 tsp coconut oil
- 1 cup chopped cooked broccoli
- ¼ cup sliced black olives
- 8 large eggs
- 2 tbsp coconut milk
- 1 tbsp Flavor God Pizza Seasoning*
- ½ tsp sea salt
- ¼ tsp black pepper
Preheat the oven to 350F. Line a 12-cup muffin tray with liners and grease them. I use silicone liners like these and grease them lightly with coconut oil. Set aside.
In a medium skillet over medium-high heat, melt the coconut oil. Add the mushrooms, cooking and stirring until the moisture is drawn out and the mushrooms begin to brown slightly, about 8 minutes. Turn off the heat and add the broccoli and black olives. Stir to combine.
In a large bowl, beat the eggs with the coconut milk, pizza seasoning, salt and pepper.
Spoon the veggie mixture evenly into the muffin liners. They should be about ⅔ full. Now, pour the egg mixture evenly into the muffin liners until it’s about ¾ full.
Bake the egg muffins for 20 to 25 minutes or until a toothpick inserted into the middle comes out cleanly.
*If you don’t have Flavor God Pizza Seasoning, use 1 tsp garlic powder + ¼ tsp dried basil + ¼ tsp dried oregano.
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