Healthy Egg Muffins

Ingredients:

• 6 cage free eggs
• 1/4 cup approved milk substitute of choice
• coconut oil or butter to grease muffin tins
• veggie and meat add-ins of your choosing

Suggested Add-ins :

• sun dried tomatoes
• snap peas
• cooked uncured bacon
• uncured ham
• chives – I cut some from my garden – yum!
• *

Directions:

1. Whisk the eggs and milk and set aside.
2. Chop all add ins into bite size pieces.
3. Liberally grease the muffin tins or you can use silicone liners. If using, try lining the muffin cups with halved bacon slices for a bacon “crust.” 
4. Fill about 3/4 of each cup with veggies and meat add-ins. Pour the egg mixture over the top, filling to about 1/2 -1/4″ from the top. 
5. Depending on the size of your muffin trays and how your oven works, it can take anywhere from 20 – 35 minutes to cook at 350°. Just like regular muffins, your egg muffins are cooked when a knife inserted into the center comes out clean.

*If you do the food testing at the end of the 2 Week

Antinflammatory Nutrition Guide and you know you are not sensitive to dairy, these are great with cheese in them too! I use Cabot brand because it comes mostly from grass-fed USA small family farmed cows.