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.