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Mushroom + Leek Omelet Muffins
Mushroom omelet lovers secret to a quick meal ANYTIME! These are great for Sunday brunch, but equally great as a make-ahead meal idea (anytime of day…any day of the week !).
Do you know that mushrooms contain protein and fiber?
They also contain B vitamins as well as a powerful antioxidant called selenium, which helps to support the immune system and prevent damage to cells and tissues.
Delicious + nutritious, so eat up!
Makes 6 large omelet muffins
Ingredients:
- 1 medium leek, thinly sliced
- 10 ounces button mushrooms, thinly sliced
- 1 Tbsp ghee (clarified butter),olive oil or coconut oil
- 6 large free range eggs
- 1/4 cup unsweetened coconut or almond milk
- 1 tsp dried mustard powder
- 1 tsp dried oregano
- 1/4 tsp sea salt, or to your taste
- 1/4 tsp fresh ground pepper
Instructions:
Preheat your oven to 350 degrees f.
In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.
Heat ghee/oil in a large skillet over medium-high heat.
Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper.
Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray.
Pour the egg mixture equally over the top of your mushrooms, then bake for 15-17 minutes, or until the eggs are just set and puffed. Ovens vary, so keep a close eye the first time you make these.
Enjoy warm, with a side of fresh berries, OR:
Refrigerate for up to 4-5 days in a sealed container for Meal Prep.
Enjoy!
❤Rachel
Preheat your oven to 350 degrees f. In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.
Heat ghee/oil in a large skillet over medium-high heat. Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper. 
Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray. Pour the egg mixture equally over the top of your mushrooms, then bake for 15-17 minutes, or until the eggs are just set and puffed. 
Ovens vary, so keep a close eye the first time you make these. 
Enjoy warm, with a side of fresh berries, OR: Refrigerate for up to 4-5 days in a sealed container for Meal Prep. Enjoy!
Ingredients
- 1 medium leek, thinly slicedÂ
- 10 ounces button mushrooms, thinly sliced
- 1 Tbsp ghee (clarified butter),olive oil or coconut oil
- 6 large free range eggs
- 1/4 cup unsweetened coconut or almond milk
- 1 tsp dried mustard powderÂ
- 1 tsp dried oregano
- 1/4 tsp sea salt, or to your taste
- 1/4 tsp fresh ground pepper
Instructions
- Preheat your oven to 350 degrees f.
- In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.
- Heat ghee/oil in a large skillet over medium-high heat.
- Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper.
- Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray.
- Pour the egg mixture equally over the top of your mushrooms, then bake for 15-17 minutes, or until the eggs are just set and puffed. Ovens vary, so keep a close eye the first time you make these.
- Enjoy warm, with a side of fresh berries, OR:
- Refrigerate for up to 4-5 days in a sealed container for Meal Prep.
