Amy Van Liew

Southwestern Breakfast Egg Muffins

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I found this recipe from Dr Mark Hyman’s 10 Day Detox.   It is so yummy and makes getting a veggie in at breakfast a breeze!   Serving size is 2

Ingredients

  • 8 eggs (organic free range)
  • 1 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 4 cloves of garlic, minced
  • 1 red bell pepper diced
  • 1 cup fresh spinach, chopped
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • Sea Salt and black pepper to taste
  • ½ jalapeño, minced (optional)
  • ¼ cup cilantro, minced
  • 1 avocado, sliced

Instructions

1. Preheat oven to 350 degrees
2. Whisk eggs in a bowl and keep at room temperature
3. Heat oil over medium-high heat and sauté onion for 5 minutes, or until softened. Reduce heat to medium-low
4. Add garlic and stir to combine. Add peppers, spinach, cumin, turmeric, chili powder, salt, pepper and jalapeno (if using). Cook for 3 minutes, stirring frequently
5. Turn heat off. When mixture is cool enough, stir in cilantro then add to eggs in a bowl and stir to combine
6. Rub a little coconut or olive oil in a muffin tin or line with muffin liners. Fill each tin with about ¼ cup egg mixture.
7. Bake muffins for 10-15 minutes or until lightly browned on top and spring back when touched. Garnish with some avocado
8. Serve with a side of fresh berries.