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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

  • 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.