Good Morning #TeamTrivida
Happy Sunday Funday! I LOOOOOVE Brunch and I really love eggs. So I want to share one of my favorite Sunday (or any day) breakfast. It is also a great way to use up some veggies that are still in your fridge before you go to the store! It is great to make ahead of time and have as breakfast throughout the week. Sometimes I make mine in a muffin tin and have a couple of egg muffins in the morning!
4 Egg Yolks (or all whites if you are careful of cholesterol)
10 Egg Whites
3 slices of Canadian Bacon diced (optional)
1/4 Cup Parmesan Cheese
2 TBSP Coconut oil
1/4 TSP Chili Powder
1 Clove of Garlic (minced)
Left over roasted vegetables
Roasted or diced Green Chilis
Peppers (tri-color or whatever have left over)
Black Beans (drained)
Pre-heat oven to 350 degrees.
Wisk up your eggs and add in the chili powder and any other spices you love. In a cast iron skillet melt coconut oil and brown garlic on medium high heat. Throw in optional veggies and season with salt and pepper. Once the veggies are slightly tender, add in Canadian Bacon, brown slightly then pour in egg mixture. Drop heat on stove to medium/low and stir veggies and eggs together. Allow eggs to cook on low and create a nice crust on the bottom.
Sprinkle Parmesan cheese on top and put in the oven on 350 degrees for about 20 minutes or until eggs feel firm in the middle. Broil the top to a nice golden brown, serve hot or allow to cool and slice up for this weeks meals. Servings depends on the size of you pan, but will likely make 12-18 muffins. Serving size is 2-3 muffins.