Preheat oven to 350 F
|eggs, garlic, onion, mushrooms,coconut milk|
1 dozen eggs
1 can, 13.5 fl. oz. regular coconut milk
12 slices bacon or ground sausage
1 chopped large Vadalia onion
8 oz. package of any type mushrooms
2 bunches each of kale and spinach
*1/3 cup almond flour(optional)
2 cloves chopped garlic (optional)
salt and pepper
12 cup non stick muffin pan
This dish is so easy and delicious you can't mess it up.
Cook bacon 6 strips at a time in a pan. Under cook slightly so bacon is still pliable. Remove bacon and place on paper towel. Complete the other 6 pieces. * Can use sausage instead of bacon.
Discard all but 2 tablespoons of bacon grease. Add Vadalia onion to the pan. Cook over medium heat for 7-8 minutes or until translucent.
Add mushrooms and cook another 5 minutes, occasionally stirring
Add garlic, stir
Add salt and pepper
Now for the fun part!
At this point you can add any other ingredients alone or mix 'n match.
Add generous portions of kale or spinach as it shrinks when steamed.
Fill pan with kale or spinach, broccoli, cabbage, squash (Julienne cut), tomatoes, feta cheese, or any type of cheese, ham, nuts, or whatever you want. I added kale and spinach. Cook just till wilted or tender but still a bright green.
In a bowl, whip the dozen eggs with the 13.5 oz can of coconut milk. Stir in almond flour.
Mix all ingredients together except the bacon or sausage.
Place bacon or sausage on bottom of muffin pan. Reserve some for topping off muffin. *If you don't have a non-stick muffin pan, coat the pan generously with coconut oil. Pour mixture into each cup filling them 3/4 full. Top it off with some bacon pieces or sausage.
Place muffin pan onto baking sheet then place in 350 F oven for approximately 1/2 hour. Since every oven differs, check muffins after 20 min. When muffins slightly pull away from sides of pan or a toothpick comes out clean, it's ready.
Below: This looks delicious from mommygaga.com