Ingredients

• 10 large eggs

• ½ cup coconut milk or almond milk (unsweetened)

• 1 cup spinach, chopped

• ½ cup bell peppers, diced (any color)

• ½ cup cherry tomatoes, halved

• ½ cup cooked mushrooms, chopped

• ¼ cup red onion, finely diced

• ½ tsp garlic powder

• ½ tsp turmeric (optional, for anti-inflammatory benefits)

• ½ tsp sea salt

• ¼ tsp black pepper

• 1 tbsp olive oil or coconut oil (for greasing) Optional Add-ins

• Cooked turkey or chicken sausage (diced)

• Nutritional yeast (for a cheesy flavor)

• Fresh herbs (parsley, chives, or basil)

Preparation

1. Preheat oven to 180°C (350°F) and lightly grease a muffin tin with olive or coconut oil.

2. Whisk eggs in a large bowl, then mix in coconut/almond milk, salt, pepper, garlic powder, and turmeric.

3. Divide veggies evenly into the muffin tin cups. If using any optional add-ins, distribute them as well.

4. Pour the egg mixture over the veggies, filling each cup about ¾ full

5. Bake for 18–20 minutes, or until the egg muffins are set and slightly golden on top.

6. Cool slightly then remove from the tin and enjoy immediately or store for later.



Storage Tips: Fridge: Store in an airtight container for up to 4 days. Freezer: Freeze for up to 3 months. Reheat in the oven or microwave before serving.