Egg and Veggie Breakfast Muffins
10-12 eggs (free range is recommended)
2 slices of sprouted bread ( I used Ezekiel)
1 diced celery stalk
½ cup of diced spinach
2 grated potatoes
¼ cup of diced mushrooms
1 TBSP coconut oil
Salt and pepper to taste
Put grated potatoes to cook/saute in pan. Preheat oven at 350*. As potatoes are browning, add coconut oil to help from sticking to muffin pan. Once potatoes are browned/crisp, add veggies to mix. Cook for 5-10 minutes to allow mix to cook together. While mix is cooking, oil muffin pan(s) or add cupcake liners. Break bread up into pieces and add the muffin pan. Then add a spoonful of the veggie mixture to the bread. Mix eggs and pour a small amount to each “muffin”. Add salt and pepper to taste. Leave space for them to rise during baking. Place into oven to bake for 15-20 minutes or until the center is clean when poked with a toothpick.
Please note: Feel free to use any veggies you would like. This is our preference.
Makes 12-18 medium or 24 small muffins.