How to Make Egg Bake/Eggs Muffins

Materials:

• 12 large eggs
• Cured Meat / Ground beef                                           
• Heavy cream
• 1-2 Bell peppers chopped                                    
• 1/2 large onion diced                                           
• 1/2 teaspoon turmeric
• Himalayan pink salt to taste
• Crushed black pepper to taste
• Coconut Oil/Ghee/Butter/Bacon fat

**(Optional) Any other vegetables you would like can be added like tomatoes, spinach, mushrooms etc.

Materials:

• Large stainless steel/glass bowl
• Large baking dish/muffin pan

Method:

Precook the amount of cured meat or ground beef you will be using, and let it cool.

Crack the eggs into a non-reactive bowl and add the bell peppers, onions, and turmeric. Whip the eggs while slowly adding the heavy cream. Add salt and pepper to taste. Add the cooked meat into the eggs and whip until well incorporated.

Grease a cake pan or a muffin tin well with fat leftover from cooking the meat, or you can use coconut oil or ghee/butter. Fill the baking dish with the egg mixture and then bake it at 350° for about 20-25 minutes or until it is done. Let it cool for about 30 minutes. If you used a cake pan, you can now cut it into individual servings.

These can be served that day or kept in an airtight container in the fridge for the week(for breakfast) or kept in the freezer with wax paper in between layers(wax paper is not needed for recipe baked in a muffin pan).

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