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Egg Muffins

Ingredients

  • 5 Eggs
  • 5 Egg whites
  • 1/2 tsp salt
  • 5 tsp Black cumin seed meal
  • 5 tsp Flax seed meal
  • 2 tsp Ashwaghanda powder
  • 2 tsp Turneric
  • 2 cups Spinach, fresh
  • 1 Golden beet, roasted

Recipe

  1. Preheat the oven to 350°F.
  2. Grease muffin tin with coconut or olive oil.
  3. Whisk the egg whites together with the salt and pepper in a large bowl.
  4. Stir in the bell peppers and spinach.
  5. Carefully spoon the egg and vegetable mixture into the muffin cups, dividing the mixture equally between the twelve cups.
  6. Bake for 25–30 minutes or until the egg whites are set.
  7. Remove from the oven and let cool for 5 minutes before serving.