Ingredients

• 6 whole eggs
• A cup of chanterelles or white mushrooms
• 1 chopped onion
• 1 chopped red or yellow bell pepper
• Salt and pepper
• Pinch of cayenne pepper (optional if you enjoy a bit of hot kick in your meals – I do!)

Prep Instructions

1. Add the eggs into a bowl, add salt, pepper and cayenne pepper. Whisk well and set aside.

2. Spray with coconut oil interior of all muffin cups.

3. Add to each muffin cup a pinch of chopped onions, bell peppers and chanterelles.

4. Fill in half each muffin cup with the whisked eggs. The muffins will grow so do not fill up to much with the whisked eggs or you risk flooding your baking sheet with the eggs.

5. Cook in the oven at 180 C degrees for 15 minutes.

6. Set aside and let the muffins cool down.

7. The muffins freeze well so prepare your Work Week breakfast, eat some and freeze the rest for later.

Serving suggestion: I recommend that you take some spicy salsa for your egg muffins. I like to add a bit of salsa picante touch to my eggs muffins. But as always this is a matter of personal preference. Always listen to your personal likes as nutrition tends to be a very private matter.

Nutrition Facts & Tips

Chanterelles are a dense and meaty, edible, wild mushrooms ranging in colour from orange to gold. They are available year-round, with a peak season in the fall. These mushrooms contain high amounts of vitamin D2, which helps the body absorb calcium. These meaty mushrooms also contain significant amounts of protein, vitamin A, potassium, iron, chromium and eight essential amino acids.