Inspired by mindovermunch.com
Eggs – like so many unsuspecting foods – have had their reputation tragically tarnished time and again. Little rumours get spread (you know like that nasty cholesterol one) leading to mass paranoia and desperate measures like ordering egg white omelets.
Shunning the yolk makes you miss out on all the good stuff. Found within that orange-y goop is a healthy-little-something called lecithin (not to mention a host of other vitamins and minerals).
Lecithin is a healthy fat used for many special functions like strengthening nerves, controlling cholesterol levels and even naturally emulsifying your food.
Let’s not believe everything we hear. Let the yolk sit at your lunch table.
Ingredients
~2 cups chopped fresh veggies (I used tomato, chopped greens, green onion and orange pepper)
6 – 8 eggs (depending on the size of your muffin tin and how many you’re making – it’ll take 1-2 eggs/muffin)
goat brie
coconut oil
cilantro for garnish (optional)
salt and pepper
Method
1. Preheat oven to 375F. Grease your muffin tin with coconut oil.
2. Fill our muffin cups about 1/2 way with the veggies. If using cheese you might want to put a couple little slices in with the veggies.
3. Next, beat the eggs and ladle on top of the veggies – leaving about 1/3 of space at the top. (Don’t fill the tins up completely.) Sprinkle a little sea salt and pepper on top and pop it all into the oven.
4. Bake for 12-15 minutes. If using jumbo muffin tins you’ll likely need to bake 5-10 mins longer.
