Egg Muffins

Source:
Course: Breakfast
Preperation time: 10min
Cooking Time: 25min
Serves: 12

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1 Pound Ground Beef 10 10 0 0 4 4 77 77
14 Ounce(s) Coconut Milk(s) 1 1 2 2 8 8 76 76
2 Drop(s) Liquid Stevia 0 0 0 0 0 0 0 0
12 Fresh Cherry Tomatoes 0 0 1 1 0 0 3 3
1 Teaspoon Dried Sage 0 0 0 0 0 0 0 0
1 Teaspoon Dried Basil 0 0 0 0 0 0 0 0
1/4 Teaspoon Dried Marjoram 0 0 0 0 0 0 0 0
1 Teaspoon Onion Powder 0 0 0 0 0 0 1 1
3 Fresh Spring Onion, Chiffonaded 0 0 0 0 0 0 1 1
12 Large(s) Egg(s) 6 6 0 0 5 5 78 78
1 Tablespoon Coconut Oil(s) 0 0 0 0 1 1 10 10
1 Teaspoon Black Pepper 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 17 3 18 246
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Instructions

  1. Pre-heat oven to 350F. Grease oven pan with melted coconut oil. 
  2. Brown beef with all dried herbs, drain off fat for a crumbly texture. 
  3. Whisk eggs together with coconut milk and spring onion until well-mixed. 
  4. Mix in browned beef. 
  5. Pour into a muffin pan, stud each muffin with two cherry tomato halves. 
  6. Bake for 20 minutes - take out and allow to cool for ten minutes. 
  7. Remove from muffin tin and put into paper bags. 
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