Baked Egg Muffins
by Chef Colombe
Yield: 6 muffins
3 ounces pure, clean water or orange juice
1/4 tsp. fine sea salt
1/8 tsp. Cayenne pepper
Ghee or extra-virgin olive oil, for cooking
- Preheat the oven to 350°.
- Combine all of the ingredients in a mixing bowl, blend with an immersion blender or whisk strongly.
- Coat a muffin tin with ghee or olive oil.Using a 3-ounce ladle, fill each of 6 cups in the muffin tin with the egg mixture. Bake for approximately 15 minutes or until the egg mixture is firm.
- Remove from the oven and serve.
The addition of the water will also allow these to be frozen and used later as a grab and go. Simply let them cool after removing from the oven, and then wrap them in clear wrap or store in an airtight container and freeze.