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Mushroom & Herb Egg Muffins 30 minutes Butter (melted, divided) Cremini Mushrooms (sliced) Chives (finely chopped) Basil Leaves (finely chopped) Sea Salt (divided) Egg Water 123 8g Saturated 3g 2g Fiber 0g 10g Refrigerate in an airtight container for up to three days. One serving is two egg muffins. Use extra virgin olive oil or avocado oil instead of butter. Use milk of choice instead of water. Add more fresh herbs. Use another type of mushroom instead. Preheat the oven to 350ºF (176ºC) and lightly brush the cups of a muffin pan with some of the melted butter. Add the remaining butter to a large pan over medium heat. Add the mushrooms and cook for five to seven minutes until softened. Add the chives, basil, and half of the salt to the pan and stir to combine. Divide the mushroom between the cups of the prepared muffin tin. Add the eggs, water, and remaining salt to a mixing bowl and whisk well. Pour the egg mixture into the muffin cups. Bake for 15 to 18 minutes until the egg is firm to the touch and just brown around the edges. Let the egg muffins cool slightly before removing from the pan. Enjoy! http://www.beyondyourscale.com
