Makes 4 Servings
Macros: 123 Cal, Fat 8g, Carbs 2g, Fibre 0g, Protein 10g
2 tsps Butter (melted, divided)
10 Cremini Mushrooms (sliced)
1 1/3 tbsps Chives (finely chopped)
1 1/3 tbsps Basil Leaves (finely chopped)
1/3 tsp Sea Salt (divided)
5 1/3 Eggs
2 2/3 tbsps Water
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!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is two egg muffins.
Dairy-Free: Use extra virgin olive oil or avocado oil instead of butter.
More Flavour: Use milk of choice instead of water. Add more fresh herbs.
No Cremini Mushrooms: Use another type of mushroom instead.