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6Oct, 18
Mushroom + Leek Omelet Muffins by CleanFoodCrush
Clean Food Love

Clean Eats Mushroom Leek Omelet Muffins{NEW} Mushroom + Leek Omelet Muffins 😍Woman Raisng One Hand emoji🍄🌱

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!Clean Mushroom Leek Omelet Muffins Ingredientsmakes 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

Mushroom Leek Omelet Muffins Clean Breafast Instructions:

  1. Preheat your oven to 350 degrees f.
  2. In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.
  3. Heat ghee/oil in a large skillet over medium-high heat.
  4. Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper.
  5. Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray.
  6. 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.
  7. Enjoy warm, with a side of fresh berries, OR:
  8. Refrigerate for up to 4-5 days in a sealed container for Meal Prep.

Enjoy!
Heart emojiRachel Healthy Mushroom Leek MuffinsPreheat 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.Mushroom Leek Omelet Muffins How TosHeat 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. Mushroom Leek Omelet Muffins Healthy BreakfastDivide 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. Clean Food Muffins Meal PrepOvens vary, so keep a close eye the first time you make these. CleanFoodCrush Breakfast Omelet MuffinsEnjoy warm, with a side of fresh berries, OR: Refrigerate for up to 4-5 days in a sealed container for Meal Prep. Enjoy!Rachel Masers Mushroom Leek Omelet Muffins

Mushroom + Leek 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

  1. Preheat your oven to 350 degrees f.
  2. In a glass mixing bowl, whisk eggs, milk, dry mustard, oregano, a pinch of sea salt and pepper. Set aside.
  3. Heat ghee/oil in a large skillet over medium-high heat.
  4. Add in leeks and mushrooms and saute for about 4 minutes, until soft. Season with a pinch of sea salt and pepper.
  5. Divide the sauteed mushroom leek mixture equally among the cups of a 6 large muffin tray.
  6. 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.
  7. Enjoy warm, with a side of fresh berries, OR:
  8. Refrigerate for up to 4-5 days in a sealed container for Meal Prep.
https://cleanfoodcrush.com/clean-eating-mushroom-leek-omelet-muffins/

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