7 ingredients · 30 minutes · 2 servings

Instructions

1. Preheat the oven to 350ºF (176ºC) and lightly brush the cups of a muffin tray with some of the melted butter.
2. 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 tray.
3. Add the eggs, water, and remaining salt to a mixing bowl and whisk well. Pour the egg mixture into the muffin tray.
4. 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!

Ingredients

• 5 grams Butter (melted, divided)
• 5 Cremini Mushrooms (sliced)
• 2 grams Chives (finely chopped)
• 2 grams Basil Leaves (finely chopped)
• 1 gram Sea Salt (divided)
• 2 2/3 Egg
• 20 milliliters Water

Nutrition ( Amount per serving )

Calories	123	Calcium	43mg
Fat	8g	Iron	1mg
Carbs	2g	Vitamin D	58IU
Fiber	0g	Vitamin B6	0.2mg
Protein	10g	Folate	41µg
Sodium	294mg	Vitamin B12	0.6µg
Vitamin C	2mg	Zinc	1mg

Notes

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 Flavor

Use milk of choice instead of water. Add more fresh herbs.

No Cremini Mushrooms

Use another type of mushroom instead.