Breakfast Egg Muffins

3 muffins per serving

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400° F

Step 2

In a pan add a few tbps of avocado oil and about 1 tbsp of the garlic avocado oil

Step 3

Add mushrooms to pan and sauté until liquid is gone, light slat and pepper while cooking. Once finished remove form pan into a large mixing bowl.

Step 4

In the same pan add the onion and sauté until translucent, add oil as needed, lightly salt and pepper while cooking. Once finished add to the mixing bowl.

Step 5

In the same pan add oil and the beef, coat thoroughly with bbq seasoning. Once finished add to the mixing bowl.

Step 6

In a separate bowl, preferably a pourable Pyrex, add the eggs. Use an emulsion blender to liquify the eggs.

Step 7

Using softened beef tallow coat your muffin trays

Step 8

Fill each slot in the tray almost to the top with the mushroom, onion, beef mix.

Step 9

Once the beef mix is in the tray, pour your egg in each slot just below full. About 7/8 full. The eggs are going to rise and you don’t want to over flow the egg trays.

Step 10

Cook egg muffins for about 15-20 mins or until you can poke with toothpick and it comes out clean.