Quick, easy, and a great to-go breakfast, these muffins are packed with protein and can be adjusted to every season. For a unique variation with added protein, line the greased muffin cup with a slice of prosciutto before adding vegetables and egg.
|Preheat oven to 350°F.|
|Crack eggs into a medium bowl and whisk with salt and pepper.|
|Grease a 12-cup muffin tin with ghee.|
|Divide spinach, sun-dried tomatoes, herbs, and green onion, between each muffin cup, then carefully pour eggs over tops until muffin tins are almost full.|
|Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.|
|Let muffins rest in the tin for a few minutes before using a spatula to carefully remove.|
source: Hannah Pearl Warner, Natural Chef