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Ingredients
- 8 eggs
- 1/4 cup Alkaline Water
- 1 cup packed spinach finely chopped
- 1/4 medium onion diced
- 3 tbsp sundried tomato finely chopped
- 1 cup mushroom finely chopped
- 1/4 green onion chopped
- seasonings of choice chili powder, red pepper flakes, ground pepper, cumin, paprika, etc
- 2 tsp coconut oil for muffin tin
Ingredients
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Recipe Notes
1. Whisk together eggs and Alkaline water.
2. Add in the rest of ingredients to whisk once more.
3. Spray a muffin tin with coconut oil and pour egg mixture in each cup ¾ full.
4. Bake at 350 degrees F for about 15-20 minutes, or until fluffy and starting to brown.
5. Store in airtight container in refrigerator to keep for up to 5 day
This recipe makes approximately 8 egg muffins. This equates to each muffin having 1 ounce of protein and a half serving of vegetable on IHC plan.
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